Chanterelle Bruschetta with Sumac Mayonnaise

For the Chanterelle Bruschetta

• On a hot pan melt a knob butter until it foams.
• Then add a handful mushrooms.
• Try not to agitate the pan too much as this will release water from the mushrooms and they will stew.
• It is best to cook the mushrooms in batches for this same reason, too many and they will stew in their own juices.
• Cook for 3-4 minutes and continue with the next batch.
• Toast the bread and rub a clove of garlic along the toast.
• Serve the toast with mushrooms on top and a little of the mayonnaise drizzled on top.

For the sumac and garlic mayonnaise

• Place two egg yolks in a bowl and add the mustard, vinegar a pinch of salt and some freshly ground pepper and mix well.
• With a damp cloth under the bowl to prevent it from spinning, pour the oil at a steady trickle while whisking vigorously.
• If the oil is poured too fast or is not whisked enough the emulsion will start to split.
• If this happens, to save the mayonnaise, add a few drops of water and keep whisking, it will come back beautifully.
• When all the oil is added, add a little grated garlic and the sumac.
• Check for seasoning, it may need a dash more vinegar, mustard, garlic or another pinch of salt.