Foraged Chanterelle Toast
Sautéed wild chanterelle mushrooms served over garlicky toast, celebrating Oregon's fall foraging season.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 17
- carbs
- 26
- protein
- 7
- calories
- 280
Instructions
- 1
Brush any dirt off the chanterelles. Tear larger mushrooms into smaller pieces with your hands.
- 2
Toast the bread slices. Rub each warm slice with the cut garlic clove.
- 3
Heat butter in a skillet over medium-high heat until it foams.
- 4
Add the chopped shallot. Cook until softened, about 2 minutes.
- 5
Add the chanterelles in a single layer. Cook without stirring for 2-3 minutes to get good color.
- 6
Toss the mushrooms. Cook until golden and all liquid has evaporated.
- 7
Stir in the remaining garlic and thyme. Cook for 30 seconds more.
- 8
Pile the mushrooms onto the toasted bread. Top with shaved Parmesan if desired.
Chef's tips
Do not crowd the skillet so the mushrooms brown instead of steam. Clean chanterelles with a dry brush rather than soaking them in water.
Storage
Store cooked mushrooms separately from bread in the refrigerator for up to 2 days.
Reheating
Reheat mushrooms in a dry skillet before placing on fresh toast.
Common mistakes to avoid
- •Stirring too soon, which keeps the mushrooms from browning properly.
- •Washing the mushrooms under running water, which makes them soggy.
Serving suggestions
Cooked Foraged Chanterelle Toast?
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