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Chanterelle mushrooms on toast with creme fraiche, pickled fresnos, and dill

Yield: 4

Overview: toast the bread, sauté the mushrooms, build the sauce in the pan, finish with herbs and chilis

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Ingredients

For the toast

• 4 slices crusty sourdough bread, ¾ inch slices
• butter
• 1 garlic clove

For the mushrooms

• 1 lb chanterelle mushrooms, cleaned (see note) and large ones halved (sub: mushroom of choice)
• 1 tablespoon butter
• 2 shallots, 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 chilis, homemade or store-bought
• extra virgin olive oil

Instructions

1. 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.
2. 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 - until the mushrooms and shallots have softened.
3. 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.
4. 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.
5. Plate. Top the toast with the mushrooms, making sure to get every last bit of sauce. Top each toast with the herb salad.

Tip

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.

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