The first chanterelles are just beginning to peek out from the forest floor, and even though most are still too small to be picked, one can still look forward to it. This recipe is a classic, but with a little sherry twist that gives the mushrooms even more depth and intensity.
Recipe for creamed chanterelles on toast
The first chanterelles are slowly starting to peek up from the forest floor, and even though most are still too small to pick, one can already look forward with anticipation.
This recipe is a classic, but with a little sherry twist, which gives the mushrooms even more depth and intensity.
It is the classic combination of crunchy crispiness meeting soft and creamy.
Servings: servings
Creamed Chanterelles on Toast
The first chanterelles are just beginning to peek out from the forest floor, and even though most are still too small to be picked, one can still look forward to it. This recipe is a classic, but with a little sherry twist that gives the mushrooms even more depth and intensity.
Equipment
- Frying Pan
- Toaster
Ingredients
- 2 slices Bread Toasted
- 150 gram Chanterelles Cleaned
- 100 gram Whipping Cream
- 15 gram Sherry Vinegar Optional
- Salt and Pepper As needed
- Butter If your mushrooms are store-bought
Instructions
- Sauté the mushrooms in a dry pan so any liquid evaporates. (If your mushrooms are store-bought, they will be drier and a bit of butter can be used).
- Add the cream and sherry vinegar and reduce to a lovely creamy consistency.
- Season with salt and pepper.
- Toast a slice of bread and arrange the mushrooms on top.
- Simple and truly delicious.