Garlic & Herb Chanterelles On Toast Points
We were lucky to get some foraged chanterelles, but you can make this with any mushrooms. Super quick and simple, it packs a power punch of earthy richness that pairs perfectly with a crisp dry white wine like our Landmark White (a lush blend of Viognier and Riesling). It’s a great appetizer or indulgent snack. Extra bonus: make this for dinner and serve it over fettuccini or other substantive pasta.
Serves: 4 as an appetizer or snack
Prep Time: 5 minutes
Cook Time 8 minutes total
Ingredients:
8 ounces fresh chanterelles (or other fresh mushrooms)
2 large or 3 medium cloves of garlic, chopped
1 scallion*
2-3 Tablespoons of chopped parsley
4 Tablespoons butter
2 - 4 slices of bread, preferably whole grain or sourdough
¼ cup dry white wine
Salt and Pepper to taste
*you can use a shallot or small onion instead of a scallion
Pairs With: Rebec Vineyards Landmark White
Step 1
Carefully wipe the mushrooms to remove any grit or dirt. Foraged mushrooms may have a tiny critter or two, so do examine them carefully. Slice the larger mushrooms in half or quarters
Step 2
Finely chop the scallion including a bit of the green part. Mince the garlic and chop the parsley. Set aside.
Step 3
Over medium heat, melt 2 tablespoons of butter in a medium sized frying pan. Start to toast the bread.
Step 4
Sauté garlic and scallion for 1 minute, stirring constantly.
Step 5
Add the mushrooms and continue to saute for an additional 2-4 minutes
Step 7
When the mushrooms are releasing their liquid, add the wine, salt and pepper. Continue to saute, stirring over low heat for about 2-4 minutes. The wine will reduce in volume. Add half of the parsley and turn off the heat. Stir.
Step 8
Butter the toast and cut into quarter slices. Top each toast point with a heaping spoonful of the mushrooms and the remaining parsley
Enjoy with a glass of Rebec Vineyards Landmark White, a delightful blend of Viognier and Riesling.
This recipe is from Rebecca’s kitchen. She is the daughter of Rebec’s founder, Richard Hanson. She’s “The Cook” of the family and loves using the bounty from her extensive organic gardens at her home at Rebec Vineyards. You can follow her on YouTube
