Wild Mushrooms on Croutons

about 1/3 pound fresh wild mushrooms (boletus, chanterelles, or morels; do not substitute dried mushrooms)
9 thin slices of pain de mie crusts removed
1/2 cup melted butter
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
4 to 5 sprigs Italian parsley

Preheat the oven to 350. Carefully clean and trim 1/3 pound fresh wild mushrooms. Cut them into 1/4 inch slices and set aside. Cut 9 thin sliced pain de mie in half diagonally and brush both sides lightly with the melted butter. Bake the bread slices for 10 minutes, until the croutons are golden brown.

While the croutons are baking, saute the mushrooms over the medium low heat in 2 tablespoons oil and 2 tablespoons butter with 1/2 teaspoon garlic from 5 to 7 minutes, until they are tender but not limp.

Arrange the mushrooms on the croutons and garnish with 4 or 5 sprigs Italian parsley leaves. Put three croutons on each of the six warm plates and serve.

Serves: 6

Source: Chez Panisse "Vegetables"

Prepared by: Margarette for the May 2001 meeting.