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 these buttery chanterelle mushrooms on sourdough toast with shaved parmesan. I slathered some sourdough slices with some flavored oil from my herby garlic confit and toasted them. Next, I squeezed some of the roasted garlic from their skins onto the toasts and slathered them evenly. Lastly, I topped them off with 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.

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Ingredients:

• 6 slices of sourdough bread
• Flavored oil from herby garlic confit
• Several cloves of roasted garlic from herby garlic confit
• 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

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 a spoonful 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

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Appies & Snacks

Cuisine: American

Servings: 4 - 6

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large skillet

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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