Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.