Crostini of Chanterelles


  • 1 tablespoon fresh thyme leaves or dried thyme
  • 5 teaspoons champagne vinegar or white wine vinegar
  • 16 slices (1/4 in. thick) sourdough baguette
  • 4 tablespoons olive oil
  • 1 ½ pounds fresh chanterelle or common mushrooms
  • 4 teaspoons minced fresh chives
  • Salt and pepper

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 vineg...

View full recipe at My Recipes


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network