Crostini Of Chanterelles

• 1 1/2 pounds fresh chanterelle or common mushrooms
• 4 tablespoons olive oil
• 5 teaspoons champagne vinegar or white wine vinegar
• 1 tablespoon fresh thyme leaves or dried thyme
• Salt and pepper
• 16 slices (1/4 in. thick) sourdough baguette
• 4 teaspoons minced fresh chives

1. Rinse chanterelles, gently rubbing mushroom gills with fingers to release any grit; drain. Repeat if necessary. Trim and discard bruised parts and discolored ends. Slice mushrooms 1/4 inch thick.
2. In a 10- to 12-inch pan over high heat, stir mushrooms, 1 tablespoon olive oil, 1 teaspoon vinegar, and thyme until liquid is evaporated and mushrooms are browned, 15 to 20 minutes. Add 2 tablespoons olive oil, the remaining vinegar, and salt and pepper to taste.
3. Meanwhile, brush bread slices with remaining 1 tablespoon olive oil and lay on a 14- by 17-inch baking sheet. Bake in a 350u0b0 oven until crisp and brown, about 15 minutes.
4. Top toast pieces equally with mushroom mixture and sprinkle with chives.

fresh chanterelle, olive oil, champagne vinegar, thyme, salt, sourdough baguette, fresh chives

Taken from www.myrecipes.com/recipe/crostini-of-chanterelles (may not work)