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.
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.