In many wooded parts of North America, autumn rains bring chanterelle mushrooms. They are harvested and find their way to fine food stores and some supermarkets. They have an attractive golden color and are trumpet-shaped, with an intriguing, earthy taste and a pleasing, slightly chewy texture.
- Yield: 12 crostini
- Preparation Time: 20 Minutes
- Cooking Time: 18 Minutes
- ½ lb (250 g) fresh chanterelle mushrooms
- 2 Tbsp (30 mL) olive oil
- 1 garlic clove, minced
- ¼ cup (60 mL) white wine
- 1 tsp (5 mL) chopped fresh rosemary to taste
- salt and freshly ground black pepper to taste
- 12 thin slices baguette
- ¼ lb (125 g) soft goat cheese
- balsamic vinegar for drizzling
- Trim the tips of the mushroom stems. Clean each mushroom well and then slice them thinly lengthwise. Place the oil in a large skillet over medium-high heat. Add the mushrooms and garlic and cook until tender, about 5 minutes. Add the wine and rosemary and bring to a simmer. Simmer until the wine has almost entirely cooked away. Season with salt and pepper and remove from the heat.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Spread the baguette slices with the goat cheese and place on the baking sheet. Top each crostini with some mushrooms. Bake, in the middle of the oven, for 10 minutes, or until the crostini are hot and toasted on the bottom.
- Cool the crostini for a few minutes before arranging on a platter. Serve the balsamic vinegar alongside so diners can drizzle the crostini with it.