Chanterelle & Fig Crostini

1. 1

   Saute shallot in olive oil and butter over medium-high heat until translucent.

2. 2

   Add chanterelles, stirring occasionally, and cook 5-6 minutes until mushrooms have expelled their water.

3. 3

   Stir in sage and cook another minute.

4. 4

   Dollop chanterelle mixture on toasted bread slices, top with sliced fig, and garnish with parsely.

* Per serving · 4 servings · Values may vary.

No additional tips available.