Chanterelle Mushroom Toast

These toasts at just too lovely! Enchanting! The taste is magic and if you haven’t had a chanterelle mushroom toast you better get one soon or at least put it on your food bucket list for a future gastronomic experience.

It’s no wonder the chanterelles are called the gold of the forests. Both the colour, the taste and the price tag reinforce this statement. If you have the fortune to live close to a forest you should definitely go pick some. It’s quite soothing looking for mushrooms in the forest. Birds are tweeting, branches are snapping under your foots, the fresh air makes your lungs just wanting another deep breath and the smell of pines and heather – it’s just divine.

Chanterelle hunting is quite big in Sweden during the summer. To find the right place and pick a basket full of these wonderful goldish mushrooms is just something special. Many people have their own little secret chanterelle spots; one or more places that they won’t tell anyone else about. It’s best to keep these spots for yourself because otherwise there is a major risk for someone harvesting the chanterelles in a wink.

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My parents picked these mushrooms at the countryside at one of their secret places. When I was young we used to go there together and just hope that no one else have been there before us. Luckily for me my dad is kind of weird, he dislikes all kinds of mushrooms and my mum couldn’t make use of them all by herself so they came by with a bag for me 🙂 I owe them big time!

There are two different schools when it comes to this classical toast; either you want the chanterelles plain, just fried in a good knob of butter or you want them somewhat creamy. I like the creamy version since it enhances the overall gastronomic experience. Butter fried mushrooms on butter fried toast is tasty but it tends to be a bit dry – but by adding a creamy tone this sandwich will reach the heavens. At the same time you don’t want to add too much cream or crème fraiche, there is a distinct line between creamy chanterelle mushroom gooiness and mushroom sauce. So aim at a consistency that is just creamy enough so you still can eat the toast with your hands.

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This recipe is good for two people if eaten as a summer lunch or dinner, or it serves six if used as a starter dish or on a buffet. We were hungry and luckily for us there were no one else around so we got to eat this toasts just the two of us. And that suited us just fine since we wouldn’t have wanted to share the first chanterelle toasts for the season with anyone else. The less the merrier! Yep, then there will be more toasts for just the two of us… But of course we will share the recipe with you.

And remember you can’t exchange chanterelle mushrooms for any other kind of mushrooms, it just won’t be the same. The gold of the forests is what you want!

Please also remember to use a lot of butter when frying the toasts, shallots and chanterelles, they’re supposed to be butter fried. Wholesome stuffs can be left for another day.

And last but not least enjoy the toasts while still warm with some chopped parsley, some coarsely ground black pepper and a few shaves of Parmesan on top.

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Chanterelle Mushroom Toast – 6 as a starter or 2 full size servings

This is true loveliness in every single bite.

Ingredients:

2 big or 6 small slices of bread
300 g chanterelle mushrooms
75 g shallots
1 small garlic clove
5 g parsley leafs + extra for garnish
Butter
Neutral oil
25 g cream
50 g crème fraiche
Salt
White pepper
Black pepper
Parmesan

Preparation:

Slice the bread and fry them on medium heat in a good knob of butter. Flip the toasts over when golden brown and fry on the other side. When seared on both sides transfer to a plate and set aside till serving. Peel and finely shop the shallots and fry on quite low heat in some butter until soft and just lightly colored. Grate or finely chop a small clove of garlic and add that, alongside with a few grinds on the white pepper mill, to the shallots towards the end of the cooking time.

While the onion mixture is frying rinse the chanterelle mushrooms. Do not rinse them under cold water since they tend to absorb all kinds of liquids. You want dry mushrooms since they are easier to fry. If they’re soaked in water they tend to be boiled rather than fried. So just use a small knife and a pastry brush to remove any soil or other impurities. Small chanterelles can be left whole while the bigger ones might need to be teared apart or just split them with the knife into 2-4 pieces.

Take the shallots out of the pan and bring the heat up to high. When super hot, ad a small glug of oil and the chanterelle mushrooms and fry for a minute or two on full whack. Stir occasionally so they don’t burn. The reason for why you start the cooking process on such high heat is because you want to get rid of as much water as possible. At this stage it’s also important not to overcrowd the pan since too many mushrooms will release too much water at the same time making the mushrooms boiled instead of fried. This recipe calls for about 300 g chanterelles which is just a perfect amount to fit in one frying pan.

When all the water has evaporated and the mushrooms are nicely seared turn the heat down and add a big knob of butter together with some finely chopped parsley and the shallot  mixture. It’s important not to add the butter on the highest heat since the proteins and the lactose have a tendency to burn really quickly. Fry for another minute before adding the cream and crème fraiche. Season with salt and freshly ground black pepper. Let the chanterelle mixture become warm before scooping it on top of the toasts. Finish each sandwich with some fresh parsley, a few flakes of Parmesan and some coarsely ground black pepper.

 

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