Chanterelles are one of my absolute favorites, and when they finally come into season, I’m always on the hunt for them in the forest. Serve this delicious chanterelle toast as a lunch or starter, and enjoy the wonderful aroma of this special mushroom.
Preparation time: 20 minutes
Serves: 2
Vegetarian (vegan option available)
Ingredients:
- 1 garlic clove
- 1 shallot
- 1 tbsp butter
- 200 g chanterelles
- 50 ml cream (vegan: use plant-based cream)
- Salt and pepper, to taste
- Parmesan cheese (vegan: use nutritional yeast or vegan Parmesan)
- 2 slices toasted sourdough bread
Instructions:
- Prepare the mushrooms: Clean the chanterelles thoroughly, removing all dirt and debris, and cut them into bite-sized pieces.
- Chop the aromatics: Finely chop the shallot and garlic, keeping them separate.
- Cook the chanterelles: In a hot pan, sauté the chanterelles until they release all their liquid. Add the butter along with a little oil (to raise the cooking temperature) and the shallot.
- Add garlic and cream:Once the shallot turns translucent, add the garlic. After a couple of minutes, stir in the cream. Let it cook for a few more minutes, then season with salt and pepper.
- Serve: Spoon the creamy chanterelles over toasted sourdough bread and finish with freshly grated Parmesan.
