Chanterelle Mushrooms on Toast
Chanterelle mushrooms are a fall treat in the Pacific Northwest. Here we build a classic sauce, matching them with time-honored partners: butter, shallots, white wine, and creme fraiche. Pickled fresnos and an herb salad balance out each bite of toast with little pops of acid and freshness. Not chanterelle season? Feel free to sub your favorite seasonal or cultivated mushrooms.
Serves 4
INGREDIENTS
For the toast
4 (¾ inch) slices crusty sourdough bread
Butter or extra virgin olive oil
1 garlic clove
For the mushrooms
1 pound chanterelle mushrooms, cleaned (see note), large ones cut in half
1 tablespoon butter
2 shallots, peeled and minced
2 garlic cloves, minced
½ cup white wine
1 cup creme fraiche
For the herb salad
¼ cup dill leaves
½ cup parsley leaves
¼ cup pickled fresno chilies, homemade or store-bought
Extra virgin olive oil
METHOD
Toast the bread. Butter the bread and toast in a skillet over medium heat until golden brown on both sides. Rub one side with the garlic clove. Set aside.
Cook the mushrooms. Wipe out the skillet and return to medium heat. Add the mushrooms and cook for 5 minutes. Toasting them without any fat brings out their nutty aroma. Add the butter, shallots, and garlic and cook for 5 minutes more - until the mushrooms and shallots have softened.
Build the sauce in the pan. Add the wine and cook for one minute. Lower the heat and stir in the creme fraiche. Cook until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper.
Make the herb salad. In a small bowl, toss together the dill, parsley, fresnos, a splash of the fresno pickling liquid, and a drizzle of olive oil. Season with salt to taste and adjust.
Plate. Top the toast with the mushrooms, making sure to get every last bit of sauce. Top each toast with the herb salad.
Note: Wild mushrooms take a bit more cleaning than cultivated mushrooms because, well, they grow in the forest. Mushrooms absorb water like a sponge so we try to avoid cleaning them with water. Use a paring knife to trim any dried or discolored parts and use a pastry brush to remove any debris or dirt.
FURTHER READING
