Chanterelles on Toast

Remember those chanterelles? I’m here to tell you their fate!

I did massive searches for recipes that used chanterelles. Boy, there sure are a lot out there! But I already had an idea of what I wanted. I wanted the mushrooms to stand on their own, and not have to compete with a cream sauce, for instance, or a strong-tasting cheese. I also wanted simple, because our schedule has been a bit hectic lately.

In the end, I found exactly what I wanted: a fresh-tasting dish that highlighted the taste of the chanterelles, but without a lot of fuss.

Chanterelles on Toast

This was so simple and easy, but my husband summed the taste up when he said, “Wow. This tastes like something you’d get at a really expensive restaurant.” If we can find more chanterelles at the market this weekend, I’d like to pick more up so I can try this again. So good!

You will need:
* a loaf of crusty french bread
* 1/2 lb yellow chanterelle mushrooms
* 1/2 an onion, diced
* olive oil
* 1 TB cream (I just used half-n-half)
* about 1/8 cup chopped fresh parsley (or four sprigs or so)
* salt and pepper

Slice four nice, thick pieces of bread from the loaf. Don’t use the heel! In a large frying pan, heat about 2 TB olive oil over medium heat. Toast the bread in the frying pan. When one side is golden, add more olive oil to the pan and flip the toast pieces. (Watch them carefully – some of mine got a bit *too* toasty, if you know what I mean.)

Meanwhile, clean the chanterelles with a damp cloth. Quarter them lengthwise, and then chop into pieces about 1″ wide or long.

Heat a medium frying pan over high heat. When the pan is hot, toss in the chopped chanterelles and stir, stir, stir! You can add a bit of salt at this point if you’d like.

Doing this dry saute will drive a lot of moisture out of the mushrooms. You can spoon off the water if you’d like (apparently it makes awesome mushroom stock) but I didn’t get enough to bother saving. I just left my water in the pan – it was probably about two tablespoons or so.’

Once no more water is cooking out of the mushrooms, add the onions and stir. Cook the mushrooms and onions until the onions start to get soft. Add a sprinkle of salt and a few twists of fresh-ground pepper. Add the parsley and stir to combine. Add the cream and remove from heat. Continue stirring until the cream is completely incorporated.

Spoon the mushroom mixture over your toasted bread. Serve hot.

5 Comments

Filed under Recipe

5 Responses to Chanterelles on Toast

  1. Ruth

    Glad to see you’re back posting again. I also love the varied produce at the Farmer’s Market. Recently I made mashed potatos with the purple variety and a pink fleshed variety. They looked like a barbie dreamhouse sitting next to each other. However my favorite is the french fingerlings. They have a buttery, smooth flavour that is out of this world. I steam them whole in a steamer and then consume with butter and salt. Amazing!

  2. Ruth

    The chantrells look great though! I have been trying to justify their pricetag and think I might have to now.

  3. thank you for such a lovely recipe! the leftover mushrooms that wouldn’t fit on the bread the night before made an excellent breakfast over polenta/corn meal mush simmered with lots of heavy cream and butter the next morning! =)

  4. Oh Chanterelles! It’s hard to find something not to love about them.
    Love your photography!
    Not sure if you heard- but Foodista has put a call out to all food bloggers to submit blog posts and recipes to the Foodista Best of Food Blogs Cookbook.
    For the next couple months, food bloggers can submit their photography, writings, and original recipes to Foodista.com. The public can view all submissions on the website and vote for their favorites. That feedback and editors at both Andrews McMeel Publishing and Foodista.com will determine 100 entries chosen for inclusion in “The Foodista Best of Food Blogs Cookbook.” More info available here: http://www.foodista.com/blogbook.
    You should enter-
    Good Luck!
    You’ve got a great blog- and a great chance to win-

  5. Pam

    This recipe was delicious and had my dinner party RAVING! So simple, so wonderful. I can’t wait to make it again. Thank you!!

Leave a Reply to Ruth Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.