• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Preparing the Mushrooms:

• Start by cleaning the mushrooms. Use a wet paper towel or soft bristle brush to clean off any dirt and debris from the mushrooms.
• Dice the mushrooms – stems and caps – and place into a dry frying pan (no butter or oil).
• Preheat the pan over medium heat, add the water, and bring the water to a simmer.
• Chanterelles cannot be consumed raw and must be cooked properly! Cook the mushrooms over medium heat until all the liquids evaporate, for about 8 minutes.
• Once the mushrooms are dry, add butter and shallots. Stir and cook for a few minutes until the shallots are tender.
• Add minced garlic and season with salt and pepper. Cook for a few minutes more, then add the port (or broth) to deglaze the pan.
• Pour in the cream (or half-and-half) last. Cook for a minute or two, just until the mixture is thickened, then remove from the heat and cool the mushroom mixture.

Making the Filling:

• Grate the cheese into a large mixing bowl. To the cheese, add mayonnaise, fresh dill, and fresh parsley.
• Once the mushroom mixture has cooled slightly, add it to the bowl. Use a spatula and mix everything together thoroughly.
• If you are not making the appetizer right away, you can cover and store the topping in the refrigerator until ready to use.

Making the Crostini:

• Slice the baguette thinly, on the diagonal, (about 1/3-inch-thick slices) for more space for the topping.
• Using a small spatula or spoon, add a generous amount of mushroom topping onto each slice of baguette. Place the crostini onto the prepared baking sheet.

Baking Instructions:

• Bake the mushroom crostini at 425°F for about 15 minutes, until the edges of the baguette are golden-brown and the cheese is melted.
• The filling will be very hot after baking! Allow the crostini to cool for a few minutes before moving.
• Transfer the appetizers onto a serving tray and garnish with additional fresh herbs. Enjoy the crostini warm.