Crostini of Chanterelles

Crostini of Chanterelles

Sunset OCTOBER 1998

  • Yield: Makes 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 45%
  • Protein: 4.3g
  • Fat: 8g
  • Saturated fat: 1.1g
  • Carbohydrate: 19g
  • Fiber: 1.9g
  • Sodium: 176mg
  • Cholesterol: 0.0mg

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Crostini of Chanterelles Recipe