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Crostini of Chanterelles





Yields
Makes 8 servings

 1 1/2 pounds fresh chanterelle or common mushrooms
 4 tablespoons olive oil
 5 teaspoons champagne vinegar or white wine vinegar
 1 tablespoon fresh thyme leaves or dried thyme
  Salt and pepper
 16 slices (1/4 in. thick) sourdough baguette
 4 teaspoons minced fresh chives
Step 1
1

Rinse chanterelles, gently rubbing mushroom gills with fingers to release any grit; drain. Repeat if necessary. Trim and discard bruised parts and discolored ends. Slice mushrooms 1/4 inch thick.

Step 2
2

In a 10- to 12-inch pan over high heat, stir mushrooms, 1 tablespoon olive oil, 1 teaspoon vinegar, and thyme until liquid is evaporated and mushrooms are browned, 15 to 20 minutes. Add 2 tablespoons olive oil, the remaining vinegar, and salt and pepper to taste.

Step 3
3

Meanwhile, brush bread slices with remaining 1 tablespoon olive oil and lay on a 14- by 17-inch baking sheet. Bake in a 350° oven until crisp and brown, about 15 minutes.

Step 4
4

Top toast pieces equally with mushroom mixture and sprinkle with chives.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories159
% Daily Value *
Total Fat 8g11%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 176mg8%
Total Carbohydrate 19g7%

Dietary Fiber 1.9g7%
Protein 4.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.