Serves 4 to 6 as an appetizer
- ¼ pound chanterelle mushrooms
- 2 tablespoons olive oil
- ¼ teaspoon chopped garlic
- ½ shallot finely diced
- ½ teaspoon chopped thyme
- ½ cup diced apple
- 1 tablespoon white wine
- ½ teaspoon chopped parsley
- 1 sourdough baguette
- Sea salt and freshly ground pepper
- ½ cup fresh chèvre
- Chopped chives
- If the mushrooms are dirty, wipe them with a damp paper towel. If the mushrooms are large, tear or cut them into bite-size pieces. Heat the olive oil in a sauté pan over medium-high heat. Add the mushrooms in a single layer and leave undisturbed for a couple of minutes until they begin to brown. Add garlic, shallots, and thyme and give the mushrooms a toss.
- Continue to cook the mushrooms for 10 minutes, stirring occasionally. Most of the moisture from the mushrooms should evaporate and the mushrooms should be golden brown.
- Add the apples and wine to the pan and deglaze. Once the wine evaporates, season to taste with salt and pepper. Add the parsley to the mixture and set aside.
- Slice the baguette into ½-inch-thick slices and toss with olive oil, sea salt, and pepper. Bake on a sheet pan in a 350ºF oven for about 5 minutes, or until toasted.
- In a bowl, mix the chèvre with salt and pepper to taste. Beat with a wooden spoon or whisk until softened.
- Spread the goat cheese mixture over the toasted baguette, top with the mushroom and apple mixture, and sprinkle with chives.
Source: Sascha Weiss, The Plant Café Organic
Photo by Jacob Bindman.