|4||Slices bread for toasting|
|200||g||Fresh chanterelle mushrooms|
|5||g||Garlic clove, pressed|
|5||g||Chives, finely chopped|
Wash the chanterelle mushrooms thoroughly. Pat them dry and cut any larger mushrooms into slightly smaller pieces.
Heat the olive oil gently in the pre-heated half-moon (sealed side). Gently sauté the onions, garlic clove and chanterelle mushrooms and simmer for around 4 minutes. Deglaze with white wine and reduce the liquid by half. Add the soured cream and chives and season with salt and pepper. Place some slices of bread on the pre-heated barbecue grid and toast both sides until golden brown.