Email to Buny      

Mushroom: Sauteed Garlic Mushrooms on Toast

Source of Recipe

Emeril Lagasse


List of Ingredients

1 pound chanterelle mushrooms
2 shallots
1/2 clove garlic
parsley
1 tablespoon unsalted butter
1/4 cup heavy cream
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.