These babies are delicious! This recipe is for a small servings size, but you can easily double or triple the recipe depending on how many you are serving. I like this for lunch (I eat both pieces), but you can eat it for a snack, appetizer, dinner… whatever you feel like! Thanks again to Tony Tomato for providing the chanterelles!
Chanterelle Toasts
Serves 2
Ingredients:
4-6 oz Chanterelle Mushrooms (cleaned)
1 T Olive Oil
½ T Unsalted Butter
¼ tsp Kosher Salt
¼ tsp Pepper
¼ tsp Garlic Powder (Granulated Garlic)
Large Splash White Wine (Chardonnay or Pinot Grigio)
2 tsp Chopped Fresh Parsley (divided)
2 Large pieces of Toast
2 T Mascarpone Cheese
2 tsp Grated Parmigiano Reggiano
Slice the mushrooms in half lengthwise.
In a medium sized skillet over medium high heat, melt the butter and olive oil together.
When the butter/oil mixture reaches the correct temperature (it will look shimmery) add the mushrooms. Toss them a bit to evenly coat the mushrooms with the butter mixture.
Sprinkle mushrooms with the salt, pepper and garlic powder.
Continue to toss the mushrooms while sautéing. They should absorb the moisture in the pan a bit and then release it again. You want to get them nice and golden.
Once the mushrooms have browned nicely, add a splash of wine and half of the chopped parsley. Continue to toss until the wine has been cooked down.
Meanwhile, preheat your broiler and prepare your toast.
Evenly divide the mascarpone and spread on the two pieces of toast.
Top each piece with half of the mushrooms.
Sprinkle half of the Parmigiano on each piece of toast over the mushrooms.
Broil for 1-2 minutes, keeping watch the entire time (don’t let it burn).
Remove from the broiler, sprinkle with the remining parsley and serve.
Delightful!
Chanterelle Toasts
Ingredients
- 4-6 oz Chanterelle Mushrooms cleaned
- 1 T Olive Oil
- ½ T Unsalted Butter
- ¼ tsp Kosher Salt
- ¼ tsp Pepper
- ¼ tsp Garlic Powder Granulated Garlic
- Large Splash White Wine Chardonnay or Pinot Grigio
- 2 tsp Chopped Fresh Parsley divided
- 2 Large pieces of Toast
- 2 T Mascarpone Cheese
- 2 tsp grated Parmigiano Reggiano
Instructions
- Slice the mushrooms in half lengthwise.
- In a medium sized skillet over medium high heat, melt the butter and olive oil together.
- When the butter/oil mixture reaches the correct temperature (it will look shimmery) add the mushrooms. Toss them a bit to evenly coat the mushrooms with the butter mixture. Sprinkle mushrooms with the salt, pepper and garlic powder. Continue to toss the mushrooms while sautéing. They should absorb the moisture in the pan a bit and then release it again. You want to get them nice and golden.
- Once the mushrooms have browned nicely, add a splash of wine and half of the chopped parsley. Continue to toss until the wine has been cooked down.
- Meanwhile, preheat your broiler and prepare your toast.
- Evenly divide the mascarpone and spread on the two pieces of toast. Top each piece with half of the mushrooms. Sprinkle half of the Parmigiano on each piece of toast over the mushrooms.
- Broil for 1-2 minutes, keeping watch the entire time (don’t let it burn). Remove from the broiler, sprinkle with the remining parsley and serve.