A great loaf of sourdough
Two handfuls of cleaned chanterelles (dry them with a paper towel first). If it’s later in the season and the chanterelles are large, cut them in half or quarters.
3 tablespoons of butter
1 teaspoon lemon juice
1 clove of garlic
1 tsp of chopped flat leaf parsley
1 tablespoon of freshly shaved parmesan
Toast in your bread. Cut two solid pieces of bread. Not to thick, not too thin. Nice and even. Now a spread 1 tablespoon of softened butter all over and let it melt into the nooks and crannies of the bread. Rub your clove of garlic over the buttered surface of your toast.
Now, chop your mushrooms until they are the desired size. I like chanterelles to retain much of their shape, so I just slice the big ones. Next, chop your garlic and parsley, set aside.
Heat your frying pan(preferable a good cast-iron) over medium-high heat, and when it is hot, add a tablespoon of butter. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much, let them soak up the butter.
Add your lemon juice and remaining butter. Let the mushrooms absorb this liquid. It should take three or four minutes. Don’t worry about the butter burning. It may darken, but the browning should just add delicious flavor. Toss the garlic into the pan and stir it into the mushrooms. After one minute, take the mushrooms out of the pan and onto the toast. Sprinkle the whole thing with chopped parsley and parmesan.
AMANDA BULMAN is a chef, writer, filmmaker and standup comic from Prince Edward Island. Her first cookbook will be released sometime next year, but she isn’t allowed to say too much more because there are
still some pesky contractual details to be worked out. She lives in colourful St. John’s, Newfoundland, with her husband and a rascally basset hound named Gabby. You can follow her adventures on Instagram