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+ servings

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appies & Snacks
Servings: 4 -6
Author: Pam - For the Love of Cooking


  • 6 slices of sourdough bread
  • Flavored oil from herby garlic confit - click link up above for recipe
  • Several cloves of roasted garlic from herby garlic confit - click 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


  • 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.