Recipe of the Chef Grégory Corman
4 provolone slices
2 black brad slices
250g Mixed mushrooms: chanterelles, button, etc.
1 bunch of chopped chives
2 cl groundnut oil
A few sprigs of chervil
Freshly ground black pepper
Sort, wash and drain the mushrooms. Chop the larger ones.
Heat the oil in a pan until almost smoking. Cook the mushrooms until all the juice has evaporated. Season to taste. Stir in the chives and leave to one side.
Place a thick layer of the mushroom mixture on the slices of black bread and then add the slices of Provolone cheese.
Bake at 180°C for 7 minutes.
Add a dash of pepper and a few sprigs of chervil.