Shrooms!  On a recent visit to my fave grocery store, Market of Choice… the mushrooms looked INCREDIBLE.  Fall is chanterelle season in Oregon and they look amazing this year.  I’ve made this recipe a few times, always changing it up here and there, but the ingredients are pretty constant : good shrooms, garlic, butter, and high quality parmesan.  I love this as an appetizer, (oooo maybe topped with a little piece of prosciutto!) or even with dinner alongside other veggies or a grilled pork tenderloin.  Possibilities are endless!

1 – 1 1/2 pounds mushrooms (like cremini, chanterelles, oyster or shiitakes), cleaned and sliced
4 cloves garlic, minced
4 sprigs thyme
2 T chopped flat leaf parsley
8-10 small slices of super yummy bread (I used RiseUp! Artisan Bread)
1 T butter
Juice of half a lemon
2 T chopped Italian parsely
Olive oil for sautéing
Olive oil for finishing (I love Durant olive oils!)
Fresh grated parm (Don’t skimp!  Buy the good stuff!)
Kosher salt and pepper

Heat oven to 425. Drizzle bread slices with olive oil, sprinkle with salt and toast until brown.

Heat up olive oil in a large skillet. Add mushrooms in a single layer and sauté until brown – medium to medium high heat. Once brown, lower heat, add thyme, garlic and sauté for a couple minutes. Add lemon juice, butter, salt and pepper to taste, turn off heat.

Top toasts with mushrooms. Sprinkle with cheese, a little dusting of parsley, drizzle on a finishing olive oil, and EAT.

*Note : if you’re using wild mushrooms like chanterelles, I like to dry saute them first.  Take your clean, sliced shrooms and throw them in a hot skillet with no oil or fat and let most of the water cook out of them first.  If you skip this step – your shroom mixture can end up watery.  And I don’t need to say it, but gross.