Whole Wheat Crostini with Creamed Chanterelles
Use hearty whole wheat bread for this simple and appealing dish.
Yield: serves 4
- 12 (1⁄2"-thick) slices whole wheat bread, crusts trimmed
- 18 sage leaves (12 whole and 6 chopped)
- 3 Tbsp. butter
- 1 leek, white and light green parts only, chopped
- 1 clove garlic, finely chopped
- 1⁄2 lb. chanterelle mushrooms, small ones left whole, larger ones torn into 1"–2" pieces
- 1 cup heavy cream
- Freshly ground black pepper
- Preheat oven to 400°. Cut a 3"–4" triangle out of each bread slice, reserving scraps for another use, such as croutons. Transfer triangles to a baking sheet and toast in oven on one side until just crisp, 7–8 minutes. Remove from oven and set crostini aside.
- Bring a small pot of water to a boil over medium-high heat. Fill a small bowl with ice and water. Drop whole sage leaves into boiling water and cook, stirring gently, until bright green, 5–10 seconds. Transfer leaves to ice water with a slotted spoon; stir until chilled. Transfer leaves to a plate and set aside.
- Heat the butter in a 10" skillet over medium heat. Add the leeks, garlic, and salt to taste and cook, stirring, until leeks are translucent, about 5 minutes. Add the mushrooms and a pinch of salt and cook, stirring, until they've softened and released their liquid, 5–6 minutes. Add the chopped sage leaves, cream, and salt and pepper to taste. Cook, stirring often, until cream has thickened, about 5 minutes.
- Divide crostini between 4 plates and top each with a spoonful of the creamed mushrooms. Garnish with the sage leaves.