Bruschetta With Chanterelles
- 1 loaf Italian bread
- Italian seasoning
- 3 large Chanterelles
- 1 clove garlic (pressed/mashed)
- olive oil
- Parmesan cheese
Cook sliced Chanterelles over high heat for approx. 6 minutes stirring constantly so they don't stick. Save excess juice for a soup stock. Slice the bread into sections, then toast in oven. Remove. Put enough olive oil in a pan to cover bottom, add pressed garlic and saute for a couple minutes. Turn off heat and wipe enough oil on each piece of bread (with a clean brush) to cover completely. Place 2-3 slices of cooked 'shrooms on each piece of bread. Sprinkle the Italian seasoning over each piece, then cover liberally with grated Parmesan cheese. Pop into a preheated oven and broil long enough to melt cheese (about 1 min.) Goes well with pasta and some wine.
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