Chanterelle And Egg Sandwiches Recipes
CHANTERELLE AND EGG SANDWICHES
These open-faced egg-and-mushroom sandwiches taste terrific on their own, but when lobster is in season, it makes a delicious add-in. Spoon 1/4 cup coarsely chopped cooked lobster meat over each serving.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons butter in medium skillet over medium-high heat until foamy. Add mushrooms and shallot. Season with 1/4 teaspoon salt. Cook until mushrooms are soft and golden brown around edges, about 4 minutes. Transfer to a plate.
- Toast bread slices, and spread with butter. Season eggs with salt and pepper. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Cook eggs, stirring with a rubber spatula, until just set. Spoon scrambled eggs, then mushrooms, over toasts. Garnish with basil.
CREAMY CHANTERELLE MUSHROOMS WITH BACON
When you can find fresh chanterelles, this recipe is a must. Chanterelle mushrooms are sauteed with bacon and onion, then combined with sour cream and finished with freshly chopped parsley. Serve over toast or grilled ciabatta for a luxurious starter or light main.
Provided by Julia
Categories Side Dish Vegetables Onion
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
- Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 17.9 g, Cholesterol 34.9 mg, Fat 15.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 8.7 g, Sodium 317.4 mg, Sugar 4.2 g
SCRAMBLED QUAIL EGGS WITH CHANTERELLES AND SHALLOTS
I never knew how great quail eggs were the quail eggs make a very different scrambled egg..creamy, rich, just special. Leave out mushrooms or use different ones, or use green onions or chives.. The thing is to not use something that will overpower their flavor, for this simple dish.
Provided by MarraMamba
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pan and saute shallots and chanterelles until soft.
- Whisk quail eggs with cream,pepper and salt. place in pan. Scramble until done to taste.
- While eggs are cooking toast the bread. Not to well done, medium is just about right.
- Place toast on a plate and the scrambled eggs over it, Enjoy.
Nutrition Facts : Calories 216.6, Fat 19.4, SaturatedFat 10.7, Cholesterol 420.2, Sodium 153.6, Carbohydrate 4.1, Sugar 0.2, Protein 6.9
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