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1
In a large skillet over medium heat, melt the butter.
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2
Add the chanterelles and season with salt and pepper.
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3
When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes.
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4
Be careful not to overcook or they will become tough
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5
Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling.
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6
Stir the parsley into the mushrooms and season with salt and pepper.
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7
Place croutons around the serving dish with the goat cheese end of the crouton facing outward.
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8
Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.
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9
3 tablespoons butter
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10
12 baguette slices, sliced 3/8-inch-thick
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11
2 ounces grated Parmesan
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12
1 teaspoon chopped fresh parsley leaves
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13
1/4 teaspoon chopped fresh rosemary leaves
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14
1/4 teaspoon chopped fresh thyme leaves
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15
1 1/2 ounces goat cheese
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16
Preheat the oven to 325 degrees F.
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17
Melt the butter in a large skillet over low heat.
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18
Press the baguette slices into the melted butter.
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19
Once coated, place the baguette slices on a sheet pan.
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20
Sprinkle evenly with the Parmesan and herbs.
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21
Then sprinkle only the top half of the croutons with the goat cheese.
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22
Cook the croutons until crisp, about 6 to 8 minutes.
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23
Keep warm until ready to serve with the mushrooms.
