Chanterelles On Toast Recipes

CHANTERELLE TOASTS

Chanterelle Toasts image

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 25m

Yield Makes 16 toasts

Number Of Ingredients 5

Ingredients

1/2 stick unsalted butter
1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
1/2 cup heavy cream
Coarse salt and freshly ground pepper
8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips

Steps:

Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.
Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.

CHANTERELLES ON TOAST

Chanterelles on Toast image

Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.

Provided by Tara Parker-Pope

Categories main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat-leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan

Steps:

Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

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Wipe the chanterelles clean with paper towels or scrape any dirt off with a small knife; don’t wash them unless really mucky or they’ll soak up water like sponges. Chop them roughly.
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Season the mushrooms with salt and pepper, stir in the lemon juice. Add the cream, if using (it will make them, guess what: creamier) and check for seasoning. Sprinkle with parsley and load onto the toasted bread.

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