Sauteed chanterelles on toast

Yield: 4 servings

Measure Ingredient
1 pounds Chanterelles
2 \N Shallots
½ \N Clove garlic
\N \N Parsley
1 tablespoon Unsalted butter
\N \N Salt and pepper
¼ cup Heavy cream or creme
\N \N Fraiche
4 slices Bread

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


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