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MAKE / warm Autumn toast with

11.01.2016

AMM blog | make this warm Autumn toast

Mmm, chanterelle mushrooms! These came home with me during one of my recent trips to the market though I had no initial plan for them because with mushrooms, when all else fails you can just cook them in butter. Though that is true for a lot of other foods too!
I wasn't always fond of mushrooms, in fact it hasn't been until the last few years that I've grown a fondness for them. If you're vegan they're like nature's meat, savory with a hint of wildness and each variety with it's own distinct flavor, shape and color.
So, now that the weather is colder I thought this would be the perfect time to enjoy these on warm toast as the perfect Autumn snack. I searched Pinterest for recipes and found only a lovely photo, no instructions, with cambozola and chanterelles with pear. To me that trio is the perfect gathering of autumn colors and flavors, a little sweet and a little buttery.

Toast some sourdough bread, brush with a little olive oil or fig preserves then top with sliced pears and a generous slice of cambozola. The sautéed mushrooms go right on top that to allow the heat from the mushrooms to melt the soft cheese quickly.

If you give it a try post a picture and tag me, I'd love to see!


AMM blog | make this warm Autumn toast

3 comments:

  1. this toast looks so delicious!what a cool idea for autumn!
    Fash 'n' fudge
    Fash 'n' fudge

    ReplyDelete
  2. Ok this definitely has me craving some mushrooms on toast! Think I'll have to make my way to the local farmers market this weekend!

    Becky Jane |A Rosy Disposition

    ReplyDelete
  3. mmmh - looks very delicious. But the plate is also very beautiful!

    ReplyDelete

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