Chanterelle Mushroom Toast

Yield: 4 servings

• 1 lb chanterelle mushrooms
• 4 cloves of garlic, peeled
• ½ bunch of parsley, chopped
• ¼ cup white wine
• 2 tablespoons butter, cut into 4 pieces
• 1 tablespoon olive oil
• Salt
• 4 slices country-style sourdough bread or baguette
• Olive oil to garnish
• Flaky salt for garnish

Step 1:

Preheat the oven to 400 degrees. Thinly slice 3 cloves of garlic, but leave 1 whole. Set up your mushroom cleaning station: you will need 1 small empty bowl, 1 large empty bowl, 1 large bowl of water, 1 tray (like a cookie sheet), 1 oven proof casserole big enough to hold all of the mushrooms in a crowded layer.

Step 2:

Clean the mushrooms: working over the small empty bowl, and using a small knife, take the mushroom in your left hand and scrape off any pine needles or specks of dirt with your knife (you don’t have to get EVERY speck of dirt because we will rinse them later). Then use your knife to split the mushroom in half if it is large, transfer the cut mushrooms to the large empty bowl. Continue cleaning the mushrooms one at a time, filling the large bowl with cut mushrooms. When finished, discard the dirt and pine needles, and move the large bowl of water directly in front of you, and place the tray nearby. Dump in the cut mushrooms (maybe in two batches if your bowl is not big enough) and swish them around quickly, you don’t want to let them hang out in the water for too long because they will start to absorb it. Lift up the mushrooms, leaving any extra dirt in the water, and shake them a bit to get rid of any extra water, place them on the tray. After rinsing all the mushrooms, discard the water. Transfer the mushrooms from the tray to the casserole, leaving behind any water that has collected on the tray. 

Step 3:

Spread the rinsed, cut mushrooms evenly in the casserole. Pour the white wine and 1 tablespoon of olive oil over the mushrooms. Scatter the butter pieces, garlic slices and shopped parsley over the mushrooms, along with a healthy pinch of salt, mix everything with your hands, trying to coat all the mushrooms with olive oil and wine. Bake in the oven, uncovered for about 30 minutes, stirring after 10 minutes, and then after every 5 minutes. The edges of the mushrooms should start looking roasty and the liquid should reduce to make a sauce that coats the mushrooms. Let them cool in the casserole. Taste the mushrooms for salt, and if they look a little dry, stir in some water and a little splash of olive oil.

Step 4:

Toast the slices of bread and place them on a platter. Use the whole clove of garlic to swipe each piece of toast. Spoon the chanterelles and their sauce over the toasts, drizzling with some olive oil and sprinkle with some flaky salt.