Crostini of Chanterelles

Name: Crostini of Chanterelles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 16 slices (1/4 in. thick) sourdough baguette; 4 teaspoons minced fresh chives; 1 Tbsp fresh thyme leaves or dried thyme; 680 grams fresh chanterelle or common mushrooms; 4 Tbsps olive oil; 8 servings Salt and pepper; 5 teaspoons champagne vinegar or white wine vinegar

Need a vegan hor d'oeuvre? Crostini of Chanterelles could be an excellent recipe to try. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 10g of fat, and a total of 256 calories. If you have sourdough baguette, wine vinegar, thyme leaves, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Chanterelle Mushrooms

Mushrooms

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.

Ingredients you will need

Mushrooms

Olive Oil

Vinegar

Thyme

Equipment you will use

Frying Pan

Add 2 tablespoons olive oil, the remaining vinegar, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Meanwhile, brush bread slices with remaining 1 tablespoon olive oil and lay on a 14- by 17-inch baking sheet.

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Baking Sheet

Bake in a 350 oven until crisp and brown, about 15 minutes.

Equipment you will use

Oven

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

Ingredients you will need

Mushrooms

Chives

Toast

Equipment

Frying Pan

Baking Sheet

Oven

Ingredients

Servings:

16slices

(1/4 in. thick) sourdough baguette 4teaspoons

minced fresh chives 1Tbsp

fresh thyme leaves or dried thyme 680grams

fresh chanterelle or common mushrooms 4Tbsps

olive oil 8servings

Salt and pepper 5teaspoons

champagne vinegar or white wine vinegar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Mazzei Fonterutoli Chianti Classico

"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.