Chanterelle And Egg Sandwiches Recipes

CHANTERELLE AND EGG SANDWICHES

Chanterelle and Egg Sandwiches image

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

Time 10m

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, plus more for toast
1 cup chanterelle mushrooms (2 ounces), sliced if large
1 small shallot, thinly sliced
Coarse salt and freshly ground pepper
2 slices rustic bread
4 large eggs, lightly beaten
Garnish: fresh baby basil or small basil leaves

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

Creamy Chanterelle Mushrooms with Bacon image

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

Ingredients

4 slices lean bacon, finely diced
3 small onions, finely diced
1 ½ pounds chanterelle mushrooms, cleaned and chopped
½ (16 ounce) container sour cream
2 teaspoons all-purpose flour
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat leaf parsley, or to taste

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

Scrambled Quail Eggs With Chanterelles and Shallots image

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

Ingredients

5 -10 quail eggs (equals one chicken egg)
1 tablespoon cream
1/2 ounce chanterelle mushroom (fresh if possible)
1 shallot, minced
1 -2 tablespoon butter
pepper
salt
bread

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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