Chanterelles on Toast

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We tried these mushrooms for the first time in France, and, good Lord, they are good! Mushrooms are like sponges so, using that to our advantage, we can infuse a lot of flavour into these little morsels.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]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
  • ½ teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon cold butter
  • ¼ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 4 slices toasted sourdough, for serving
  • 4 tablespoons shaved vegetarian Parmesan

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

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