Dried Chanterelles on Toast
Hydrate dried mushrooms around 10-15 minutes (in hot water).
Heat frypan over medium-high heat, and when it is hot, add the olive oil.
Once the olive oil is hot, add the chanterelles with the liquid and cook for 3 minutes.
Add the lemon juice and cook down until fully reduced.
Add the chopped rosemary /thyme, parsley and butter. Stir with a wooden spoon and season with salt, pepper and chanterelles powder.
Spoon the chanterelles over the bread and garnish with shaved Parmesan/Dairy-free cheese (optional).
P.S. Always wash dried mushrooms before soaking into water. This way we can use the yummy liquid in which mushrooms are hydrated.