Wild mushroom toast

This recipe is totally taken right out of a restaurant. My husband and I were given tickets to showcasing of some of Amsterdam's restaurant. One of these happened to be a great Italian where we were served this amazing combination of garlic fried wild mushrooms on a char grilled toast with half a buffalo mozzarella on the side. Ingenious!

The mushrooms were drenched in oliveoil parsley and garlic on the crunchy slightly burnt toast and the mozzarella just acted as a supporting, soft creamy texture. I had to give this a try myself. Luckily enough we have a farmers market every Saturday around the corner form us and the have one wild mushroom stall. And we have Amsterdam's best cheese store around the corner. So I got the best ingredients to recreate this mouth watering dish.

The important thing for this dish is to use good ingredients, as with all dishes really. But this dish more than others as it is about displaying the basic flavors of the ingredients, woody earthy mushrooms, creamy mozzarella and slightly singed crunchy toast.

toast for 2:

250 grams wild mushrooms ( I used 2 types of chanterelle)
2 garlic cloves
2 slices of good quality buffalo mozzarella
2 tbsp extra virgin olive oil
bunch of flat leaf parsley
salt & peper

1. Place the mushrooms in a pan and slowly heat. No oil needed at first as you first need to "sweat out all the liquid from the mushrooms". 
2. While the mushrooms sweat, toast or grill your 2 slices of bread. 
3. Slice 1 garlic clove in half and run over the toasts.
4. Chop the other garlic clove and once the mushrooms have wilted and shrunk and no more water bubbles in the pan add the olive oil and garlic and fry for another 5 min. Add salt and peper.
5. Slice or tear the buffalo mozzarella in half. 
6. Pile the mushrooms evenly on the toast and add one half of the mozzarella to both plates. 

ENJOY!