Wild Mushroom & Blueberry Toast
This recipe came to be after a good friend gifted me some beautiful fresh, foraged chanterelles just as wild blueberries were beginning to come into season. To me, the best food occurs in those magic, fleeting moments when time, place and people converge in a seemingly perfect way, and this toast is a perfect example of that. I even made this for a first date, and if the fact that we're still together is any indication of its deliciousness, then I rest my case. If you can't find chanterelles, don't fret, any mushroom you like will be tasty! Also you can make the pickled blueberries ahead of time, and there will be plenty of extras that can be thrown in a salad or on a picnic board.
Ingredients
1 cup white wine vinegar
2 tablespoons sugar
¼ teaspoon kosher salt, divided
1 pint blueberries
½ pound chanterelles, ends trimmed
4 tablespoons butter, divided
⅛ teaspoon freshly ground black pepper
½ tablespoon fresh thyme leaves, plus a little more for garnish
2 thick (about ¾-inch) slices of your favorite sourdough
3 ounces Dreamfarm goat cheese
Directions
To make the pickled blueberries, combine the vinegar, sugar and ⅛ teaspoon salt in a small saucepan. Bring to a boil over high heat. Stir to ensure everything is dissolved, and turn off the heat. Pour the mixture over the blueberries in a heat-safe container, and let cool.
Place a large pan on medium-high heat. Once it's hot, add the chanterelles and stir them. This should be done in a dry pan (no oil). The mushrooms will begin expelling their excess moisture. Once a decent amount of liquid is expelled, you can raise the heat to boil it off. When the liquid is gone, add 1 tablespoon of butter, and sauté until the mushrooms are golden brown, about 3 minutes. Season them to taste with the remaining ⅛ teaspoon salt, pepper and thyme. Transfer the mushrooms to a bowl.
Add the remaining butter to the same pan, and melt it over medium heat. Toast your bread slices in the pan until they're evenly golden brown on both sides, about 2 minutes per side.
Spread as much goat cheese as you'd like across the bread slices, and top them with mushrooms, a few pickled blueberries and a pinch of thyme.
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