Sauteed chanterelles on toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chanterelles |
| 2 | Shallots | |
| ½ | Clove garlic | |
| Parsley | ||
| 1 | tablespoon | Unsalted butter |
| Salt and pepper | ||
| ¼ | cup | Heavy cream or creme |
| Fraiche | ||
| 4 | slices | Bread |
Directions
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