Crostini of Chanterelles

Ingredients

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

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...

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