CHANTRELLE MUSHROOM AND BACON TOAST
Whenever I go to the grocery store I pass by the mushroom section and I always want to load a bag up full of mushrooms, but then I look at the cost per pound and I am like damn! The other day my local grocery store was having a sale on wild mushrooms and I was like this is my chance!!! So I bought over a pound of wild mushrooms and it cost me around $5 instead of $20. This was my chance to recreate the mushroom toast I used to get at my favorite Brooklyn restaurant Mayfield.
If you don't want to pay cost for wild mushrooms substitute with portabello mushrooms.
1 tablespoon olive oil
4 slices of bacon, chopped
1 shallot, thinly sliced
1 pound fresh chanterelles
1 tablespoon chopped flat leaf parsley
Freshly ground pepper, to taste
4 slices toasted gluten free bread or sourdough bread
servings: 2 or 4 depending on how hungry you are
Heat olive oil in a large skillet over medium-high heat, and when it is hot, add bacon. Cook until slightly crispy. Add shallots, mixing until soften.
Add mushrooms, cooking until liquid has been reduced. About 5 - 10 minutes. Add parsley and season with salt and pepper.
Evenly spoon the chanterelles over the 4 pieces of toasted bread.