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Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

My kids had a half-day of school today and my husband came home for lunch so I made a quick family meal. Our local market had an incredible sale on chanterelle mushrooms so I grabbed a pound and decided to keep it simple with these mushroom toasts. I slathered some sourdough slices with some of the flavored oil from my herby garlic confit and toasted them for a bit. Next, I squeezed some of the roasted garlic out of their skins right onto the toasts and slathered them evenly. Lastly, I topped them off with some hot sauteed chanterelle mushrooms, fresh parsley, and shaved Parmesan. These buttery chanterelle mushrooms on sourdough toast with shaved parmesan were so delicious and a big hit with all of us. They also paired nicely with some pumpkin soup (recipe to post soon).

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

How to Make Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Preheat the oven to 375 degrees.

Place the sourdough slices on a baking sheet then brush the tops with some flavored olive oil.

Place the baking tray into the oven and bake for 5 minutes, or until crisp.

Prepare the mushrooms while the toasts are cooking by heating the butter in a large skillet over medium-high heat. Add the sliced mushrooms and fresh thyme then toss to coat evenly in the butter. Allow to cook undisturbed for 3 minutes; stir and continue to cook until golden and softened, another 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste.

Remove the sourdough toast from the oven and squeeze a few cloves of roasted garlic directly from the skins onto each toast then spread evenly. Top each toast with spoonfuls of sauteed chanterelle mushrooms then sprinkle with a bit of fresh parsley followed by some shaved parmesan. Serve immediately and enjoy.

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appies & Snacks
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients

  • 6 slices of sourdough bread
  • Flavored oil from herby garlic confit - click the link up above for recipe
  • Several cloves of roasted garlic from herby garlic confit - click the link up above for recipe
  • 1 tbsp butter
  • 1 lb chanterelle mushrooms sliced
  • Leaves from 1 sprig of fresh thyme
  • Sea salt and freshly cracked pepper to taste
  • Pinch of crushed red pepper to taste
  • Fresh parsley chopped
  • Parmesan shaved

Instructions

  • Preheat the oven to 375 degrees.
  • Place the sourdough slices on a baking sheet then brush the tops with some flavored olive oil. Place the baking tray into the oven and bake for 5 minutes, or until crisp.
  • Prepare the mushrooms while the toasts are cooking by heating the butter in a large skillet over medium-high heat.
  • Add the sliced mushrooms and fresh thyme then toss to coat evenly in the butter.
  • Allow to cook undisturbed for 3 minutes; stir and continue to cook until golden and softened, another 2-3 minutes.
  • Season with sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes, if desired.
  • Remove the sourdough toast from the oven and squeeze a few cloves of roasted garlic directly from the skins onto each toast then spread evenly.
  • Top each toast with spoonfuls of sauteed chanterelle mushrooms then sprinkle with a bit of fresh parsley followed by some shaved parmesan.
  • Serve immediately and enjoy.
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4 Comments

  1. Well, you know that mushrooms are not for me, but your sourdough toast looks great! It’s nice to have the family home for lunch.