Serves 4

Ingredients:
5 tablespoons/75 g butter
1 shallot, finely chopped
1 large garlic clove, finely chopped
14 ounces/400 g fresh chanterelle mushrooms, stem ends trimmed, halved if small and quartered if large
Salt and freshly ground black pepper
1 tablespoon/less than 2 g thinly sliced fresh flat leaf parsley
1 tablespoon/15 ml extra virgin olive oil
4 1/2-inch-/1.3-cm-thick slices of San Francisco sourdough bread

Method:

Melt the butter in a heavy based large frying pan over a medium heat. Add the chopped shallot and garlic and sauté 1 minute or until fragrant. Add the chanterelle mushrooms and season with salt and pepper.

Sauté 5 minutes or until the mushrooms are tender and most of their juices have evaporated. Add the parsley and toss to combine.

Meanwhile, heat a grill pan over a medium to high heat. Drizzle the olive oil over both sides of the bread slices. Grill the bread about 3 minutes per side or until heated through and golden brown. Place the bread slices on 4 plates. Top the bread with the sautéed mushrooms and serve.