MAKE / warm Autumn toast with

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!

a simple roasted mushroom recipe



I am all about simple, uncomplicated things in life. Sometimes I find myself in the midst of a mess, which is unavoidable as a mom and someone who works freelance, but I always try to steer the ship back towards the simplest form of life. Or at least aspire to do so. Same is try for food because as much as I love eating complex dishes I don’t want to be in the kitchen all day for a single meal. My favorite sort of cooking involves just a handful of fresh ingredients and just a few basic steps for preparation.

Yesterday we grilled some blueberry & jarlsberg sausages (purchased locally) and I sautéed some greens. I also roasted these beautiful trumpet mushrooms. Nature really is so inspiring. The shape and color of these are so soft and appealing but what matters most if that they were delicious and quick.

Wipe off the mushrooms (do not wash), slice in half length wise and toss in a bit of olive oil, salt, pepper and throw in a few peeled garlic cloves. I also added a generous amount of fresh Thyme leaves over the top. Spread on parchment paper and bake at 400F / 200C for 15 minutes and enjoy!