Recently, I bought chanterelles, shiitake and honey mushrooms and combined them into a flavourful first course. Making your own croutes enhances the dish and they keep for several weeks sealed in an airtight container. Serve with a small salad on the side.

Servings: 6

Ready In: 20 minutes

Mushroom Prosciutto Sauté:

2 tablespoons olive oil

2 teaspoons chopped garlic

½ cupchopped shallots1½ pounds (750 grams) mixed mushrooms, torn or sliced

1 teaspoon fresh thyme

½ cup red wine

¼ cup whipping cream

Salt and freshly ground pepper

2 tablespoons chopped parsley

6 slices of prosciutto

Croutes:

½ baguette, sliced on the bias ¼-inch thick

2 tablespoons olive oil

1 clove garlic, peeled and cut in half

Heat oil in large skillet over high heat. Add garlic and shallots and sauté for 1 minute or until fragrant. Add mushrooms and thyme and sauté for 3 to 5 minutes or until the juices have evaporated.

Add wine, bring to boil, reduce heat and simmer for 2 minutes or until wine is nearly evaporated. Stir in cream and bring to boil for 1 minute or until thickened. Season with salt and pepper and sprinkle with parsley.

Preheat oven to 375 F.

Brush baguette slices lightly with olive oil and place on a baking sheet. Bake for 15 minutes, turning half-way, or until crisp and lightly golden.

Remove from oven and rub each croute with the cut side of the garlic clove. Pile mushrooms on croutes and top each with a slice of prosciutto.