Sautéed Chanterelles on Toast

by Kathleen Morrison

Prep time: 0:10

Servings: 4 servings

INGREDIENTS

1 lb. chanterelles
2 shallots
1/2 clove garlic
Parsley
1 tbsp. unsalted butter
Salt and pepper
1/4 cup heavy cream or creme fraiche
4 slices bread

INSTRUCTIONS

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 finely. Chop approximately 1 tbsp. parsley.

Heat the butter in a sauté 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.

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