- 60 g (2 oz.) salted butter
- 4 slices of baguette (1 cm thick)
- 1 Granny Smith (or equivalent) apple, cored and finely cubed
- 10 ml (2 tsp.) lemon juice
- 15 ml (1 tbsp.) old-style mustard
- 200 g (7 oz.) chestnuts, dried, cleaned and finely chopped
- 120 g (4 oz.) Le Rang des Îles cheese, cut into 4 slices 1 cm thick
- 45 g (1½ oz.) smoked oyster mushrooms1
- 30 ml (2 tbsp.) olive oil
- 15 ml (1 tbsp.) red wine vinegar
- Salt and pepper, as needed
- 4 nice shoots of chervil (for garnish)
- Melt the butter over low heat in a pan large enough to contain the four slices of bread. Brown them on each side. Season lightly with salt and set aside.
- Place the apple cubes and lemon juice in a small saucepan. Cook over low heat until no more liquid. Remove from heat and stir in the mustard. Set aside.
- In a bowl containing the chestnuts, place the cheese slices and cover them with chestnuts to make a crust. Set aside.
- Then, marinate the smoked oyster mushrooms with the oil and vinegar. Add salt and pepper to taste.
- When ready to serve, place a crouton on each plate. Place the slow-roasted apples and a slice of chestnut-crusted cheese on top and garnish with smoked oyster mushrooms and chervil.
- 1 To smoke oyster mushrooms, you’ll need about 1 cup of applewood. You can purchase it in some superstores or camping and outdoors stores. Place wood chips in an aluminum pan and put it on the barbecue’s bottom rack. Heat at high temperature and let the chips catch fire. When the flames begin, douse them so the chips emit only smoke. Set the barbecue to very low heat and place oyster mushrooms on the top rack. Close the barbecue cover and smoke the oyster mushrooms for 45 minutes.
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