CHANTRELLE MUSHROOM AND BACON TOAST

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.

 

ingredients

1 tablespoon olive oil
4 slices of bacon, chopped
1 shallot, thinly sliced
1 pound fresh chanterelles
1 tablespoon chopped flat leaf parsley
kosher salt
Freshly ground pepper, to taste
4 slices toasted gluten free bread or sourdough bread

servings: 2 or 4 depending on how hungry you are

preparation

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. 

SAVORY OATMEAL PORRIDGE

SAVORY OATMEAL PORRIDGE

STICKY CROCKPOT RIBS

STICKY CROCKPOT RIBS