Mushroom: Sauteed Chanerelles on Toast
Source of Recipe
Entertaining at Home with Dean Fearing
List of Ingredients
1 lb Chanterelles
2 Shallots
1/2 Clove garlic
Parsley
1 tb Unsalted butter
Salt and pepper
1/4 c Heavy cream or creme Fraiche
4 slices Bread Recipe
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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