|1 tablespoon||Unsalted butter|
|Salt and pepper|
|¼ cup||Heavy cream or creme|
Gently clean the mushrooms with a brush or a pairing knife to remove dirt and small leaves. If the chanterelles are large, slice them; otherwise leave them whole. Peel the shallots and garlic and chop very fine. Chop about 1 tablespoon of parsley.
Heat the butter in a saute pan, add the cleaned chanterelles, season with salt and pepper, and cook over high heat for 3 minutes. Add the shallots and garlic and cook for another minute. Pour in the cream, reduce the heat, and simmer for 5 minutes, until the mushrooms are coated with a silky cream reduction.
Meanwhile, toast the slices of bread and put them on a platter. When the mushrooms are ready
pour them over the toast. Sprinkle with the chopped parsley and serve as an appetizer.
Yield: 4 servings
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A33
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