Chanterelle and Apple Crostini with Goat Cheese Mousse
Source: Sascha Weiss, The Plant Café Organic
This recipe was demonstrated for CUESA’s Market to Table program on November 1, 2014.
Serves 4 to 6 as an appetizer
¼ pound chanterelle mushrooms
2 tablespoons olive oil
¼ teaspoon chopped garlic
½ shallot, finely diced
½ teaspoon chopped thyme
½ cup diced apple
1 tablespoon white wine
½ teaspoon chopped parsley
1 sourdough baguette
Sea salt and freshly ground pepper
½ cup fresh chèvre
1. If the mushrooms are dirty, wipe them with a damp paper towel. If the mushrooms are large, tear or cut them into bite-size pieces. Heat the olive oil in a sauté pan over medium-high heat. Add the mushrooms in a single layer and leave undisturbed for a couple of minutes until they begin to brown. Add garlic, shallots and thyme and give the mushrooms a toss.
2. Continue to cook the mushrooms for 10 minutes, stirring occasionally. Most of the moisture from the mushrooms should evaporate and the mushrooms should be golden brown.
3. Add the apples and wine to the pan and deglaze. Once the wine evaporates, season to taste with salt and pepper. Add the parsley to the mixture and set aside.
4. Slice the baguette into ½-inch-thick slices and toss with olive oil, sea salt, and pepper. Bake on a sheet pan in a 350ºF oven for about 5 minutes, or until toasted.
5. In a bowl, mix the chèvre with salt and pepper to taste. Beat with a wooden spoon or whisk until softened.
6. Spread the goat cheese mixture over the toasted baguette, top with the mushroom and apple mixture, and sprinkle with chives.
Photo by Jacob Bindman.