recipe by Chez LaRae
courtesy of Zupan’s Markets
makes 20 toasts
Ingredients
¾ pound fresh chanterelle mushrooms
3 tablespoons butter
1 tablespoon olive oil
1 shallot, diced
½ cup crème fraîche
Kosher salt and black pepper
1 baguette
Freshly grated Parmigiano-Reggiano cheese
Fresh parsley, finely chopped
Fresh chives, finely chopped
Preparation
Warm a large skillet over medium heat. Add butter and one tablespoon of olive oil and allow butter to melt, stirring to avoid burning.
Add diced shallot and stir for about one minute until shallot is translucent. Add chanterelle mushrooms. Continue cooking on medium heat and stirring until mushrooms are cooked through.
Remove skillet from heat and stir in the crème fraîche. Add salt and pepper to taste.
Mixture can be made one day in advance. Store in an airtight container in the refrigerator. Gently reheat before spreading on toasts and serving.
Before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high.
Cut the baguette into about 20 slices. Arrange the bread slices on a baking sheet and brush one side with olive oil.
Broil olive oil side up until the bread is golden, 1 to 2 minutes.
Flip and toast the other side, about 1 minute.
Plating
Spread the warm mushroom mixture on the olive oil side of the toast, sprinkle with Parmigiano-Reggiano, parsley, and chives. Serve immediately.
Wine Pairing
2022 Domaine Drouhin, Roserock Zephirine Pinot Noir
