Mushrooms are truly a magical culinary gift. Their earthy flavor and hearty texture make them absolutely one of my favorite ingredients. Here I use shiitakes and chanterelles, and when you try this you’ll understand why these fancy varieties attract all the attention like the fun guys they are! They get a quick sauté in fresh herbs and are served mounded on scrumptious sourdough.
Ingredients
- 8 ounces chanterelle mushrooms
- 8 ounces shiitake mushrooms
- 4 tablespoons olive oil
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon fresh thyme leaves
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ¼ cup white wine
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 4 slices sourdough bread
- ¼ cup The Parm
How to Make It
- Preheat the oven to 450°F if toasting the bread in the oven.
- Do not wash the mushrooms under running water; rather, take a damp cloth or paper towel and brush off any visible dirt or debris. Trim the bottom ¼ inch of the chanterelle stems and trim the woody part of the shiitake stems if necessary. Slice the chanterelles and any large shiitakes. If the shiitakes are fairly small, I prefer leaving them whole.
- Heat a cast-iron skillet or frying pan over medium heat with 2 tablespoons of the olive oil. Sauté the mushrooms with the rosemary, thyme, and parsley for about 4 minutes. Add the white wine, salt, and pepper and cook for another 2 to 3 minutes until most of the liquid is evaporated.
- Add the lemon juice and cook for 1 minute.
- Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and either grill oil side down in a grill pan or toast oil side up on a baking sheet in the oven until golden brown.
- Top each slice with a mound of mushrooms and garnish with about 1 tablespoon of The Parm. Serve immediately!
