Chanterelle Toasts
serves 6

1 baguette, cut into 1/2 inch thick rounds
Olive oil for brushing toasts, or olive oil spray
1 pound fresh chanterelles, chopped
2 tablespoons olive oil
1 medium shallot, chopped
Salt and Pepper
2 tablespoons freshly grated Parmegiano Reggiano cheese

To make toasts:
Preheat oven to 400º. Brush bread rounds on both sides with olive oil (or spray with olive oil spray). Bake on a cookie sheet until crisp, about 6 minutes.

For the mushrooms:
Heat a dry pan over high heat. Add mushrooms to pan and sauté, stirring, until the mushrooms have released their juices and then reabsorbed them. When pan is dry, add olive oil and shallots and cook, stirring, until the shallots are soft and translucent. Season with salt and pepper to taste.

Scoop a tablespoon or so of the mushroom mixture onto each of the toast rounds. Sprinkle with the cheese and place under the broiler for a minute or two, until cheese begins to bubble. Serve immediately.