3 tablespoon olive oil
1 lb fresh Chanterelles
1 bunch fresh sweet potato greens with the stems trimmed
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup chicken stock
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely chopped thyme
1 tablespoon fresh parsley
1 tablespoon unsalted cold butter
Kosher salt & Fresh ground pepper to taste
6 slices sourdough bread
6 tablespoons shaved Montasio Cheese
- Chop sweet potato greens into bit size pieces, discarding stems. Heat 1 tablespoon olive oil in a pan and quickly sauté greens till they are wilted but not mushy. Set aside.
- While green are cooking, heat your largest frying pan over medium high heat and when it is hot add 2 tablespoons of olive oil. Once the oil is hot add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add sherry vinegar and lemon juice and cook down until full reduced. Add stock and reduce by half (you are rehydrating the mushrooms). Add rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon warm wilted sweet potato greens on to toasted bread. Top with chanterelles and shaved cheese.