Crostini of Chanterelles

Makes 8 servings


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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


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.

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.

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.

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

Created date

October 2003

Nutritional Information

Calories 159
Caloriesfromfat 45 %
Protein 4.3 g
Fat 8 g
Satfat 1.1 g
Carbohydrate 19 g
Fiber 1.9 g
Sodium 176 mg
Cholesterol 0.0 mg