Fall could very well be my favorite season of the year. The nip in the air, the softer light and fading colors, and the inevitable changing of the seasons somehow brings a nostalgic comfort that's hard to explain. The cooler weather draws people indoors for more intimate gatherings, cozy evenings at home, and savory recipes.
Today, I'm sharing a delicious recipe for Chanterelle Mushroom & Pear Bruschetta. Golden chanterelles grow wild here in the Pacific Northwest, and many people go mushroom hunting this time of year for these beautiful delicacies. However, if chanterelles are not available where you live, button or portabello could easily be substituted. My good friend recently made this appetizer with chanterelles that she found earlier that day. It was such a treat!
Chanterelle & Pear Bruschetta with Leeks and Goat Cheese
4 cups thinly sliced chanterelle mushrooms, cleaned & dried
2 thinly sliced leeks, white parts only
1/4 cup dry white wine
1 ripe pear thinly sliced - bosque or d'anjou
1 small package of plain goat cheese
1 cup chopped italian flat leaf parsley
1 sprig of thyme (optional)
1 crusty baguette
2 tablespoons olive oil + 2 tablespoons butter (or ghee)
salt & pepper
To prepare: Slice the baguette in 1/2 inch slices and place on a baking sheet, then set aside. Preheat the oven to 475 degrees. Sautee the leeks for 2-3 minutes with the olive oil and butter on medium heat, then add the mushrooms and sauté for 5-7 minutes until the mushrooms begin to soften. Season generously with salt and pepper, then add the white wine and thyme and let simmer until most of the liquid is evaporated, stirring frequently. Add the pear slices for the last 2-3 minutes of cooking. Turn off the heat and cover with a lid to keep warm.
Toast the sliced baguette in the preheated oven for 5-7 minutes or until golden. In the meantime, crumble the goat cheese and chop the parsley. Once the baguette slices are ready, assemble the bruschetta by topping with the mushroom-pear mixture and a sprinke of goat cheese and parsley. Enjoy!
Recipe by Leah Cox