Pickled Chanterelle Toast with Goat Cheese, Parched Wheat, Pickled Red Onion + Arugula

All photos by the talented Nolan Calisch + recipe by Chef Karl Holl of Let Um Eat featuring Opinel knives. 

Chanterelle Toast with Goat Cheese, Parched Wheat, Pickled Red Onion + Arugula
Serves: 4

2 pieces country loaf slices
1/2 cup Briar Rose goat cheese
1/4 cup toasted hazelnuts, chopped
1/4 cup parched wheat, cooked and marinated with olive oil
1/4 cup pickled chanterelles, or any pickled mushroom, chopped
1/8 cup pickled red onions
15 ground cherries, halved
10 sprigs of baby arugula
flake salt
Olive Oil

Drizzle bread slices with olive oil and toast or grill. Generously smear the goat cheese over each toast. Top with the remaining ingredients and finish with a sprinkle of flake salt and a drizzle of oil. Cut toast and enjoy!

Pickled Chanterelles
Makes: 1qt

2lbs. Golden chanterelle buttons, small and cleaned
16oz white wine vinegar
12oz sugar
2 tablespoons mustard seeds
1 tablespoon fennel pollen, flowers
3 tablespoons kosher salt

Combine all ingredients except the chanterelles in a medium size pot and bring to a boil. Once pickle is to a boil add chanterelles, return pickle to a boil. Pour into a 32oz canning jar and seal. Best when can sit for a night or two or can be enjoyed right away.