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Chanterelle & Pancetta Toast
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Emil Bertilsson

Emil Bertilsson

Chanterelle & Pancetta Toast

40m

A good mushroom sandwich works anywhere and at any time! This recipe is great as a starter, as a supper or in the forest!

This is a sandwich my mom made after we had been in the forest picking chanterelles. I have stepped it up a bit with sourdough bread and our own pancetta.

  • Add 2 cups of heavy cream to a pot over medium heat. Bring to a boil, then turn the heat to medium-low, whisking periodically. Simmer for 20m until the cream is reduced by half

    Step 0
  • Wash 420 g of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry

    Step 1
  • Trim, peel, and small dice 1 red spring onion

    Step 2
  • Slice the green stalk of the red spring onion if you have it

    Step 3
  • Chop 1 bunch parsley leaves

    Step 4
  • Melt 3 tbsp of butter in a large pan over medium heat until there is one thin layer of foam

    Step 5
  • Add the chanterelles and fry them until deep golden brown

    Step 6
  • Add the red spring onion. Cook until it turns translucent

    Step 7
  • Add 1 dash of sherry wine. Let it simmer for 1m

    Step 8
  • Add the reduced cream and toss to coat the mushrooms

    Step 9
  • Add the chopped parsley. Season with salt to taste and stir to combine

    Step 10
  • Drizzle some white wine vinegar to taste and stir. The chanterelles in cream sauce are ready

    Step 11
  • Cut 3 thick sourdough bread slices

    Step 12
  • Cut 6 thin pancetta slices

    Step 13
  • Warm a pan over medium heat and add 2 tsp of vegetable oil. Add and melt 1 tbsp of butter

    Step 14
  • Toast one side of the bread in the pan, dividing 1 tbsp of butter on top. Flip and toast the other side until golden brown

    Step 15
  • Transfer the bread to a tray lined with paper towels

    Step 16
  • Plate a slice of toast and cover it with the chanterelles in cream sauce

    Step 17
  • Cover with 2 pancetta slices. The chanterelle & pancetta toast is ready

    Step 18
  • Enjoy!

    Step 19

Yield 3 people

  • Butter

    Butter

    2 tbsp
  • Sourdough Bread

    Sourdough Bread

    3 slices
  • Pancetta

    Thin Pancetta

    6 slices
  • Vegetable Oil

    Vegetable Oil

    2 tsp

Chanterelles in Cream Sauce

  • Chanterelle Mushroom

    Chanterelle Mushroom

    420 g
  • Heavy Cream

    Heavy Cream

    2 cups
  • Sherry Wine

    Sherry Wine

    to taste
  • Red Spring Onion

    Medium Red Spring Onion

    1
  • Butter

    Butter

    3 tbsp
  • Parsley

    Parsley

    1 bunch
  • White Wine Vinegar

    White Wine Vinegar

    to taste
  • Salt

    Salt

    to taste

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