
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
Wash 420 g of chanterelle mushrooms in a bowl filled with water. Remove from the bowl and pat them dry
Trim, peel, and small dice 1 red spring onion
Slice the green stalk of the red spring onion if you have it
Chop 1 bunch parsley leaves
Melt 3 tbsp of butter in a large pan over medium heat until there is one thin layer of foam
Add the chanterelles and fry them until deep golden brown
Add the red spring onion. Cook until it turns translucent
Add 1 dash of sherry wine. Let it simmer for 1m
Add the reduced cream and toss to coat the mushrooms
Add the chopped parsley. Season with salt to taste and stir to combine
Drizzle some white wine vinegar to taste and stir. The chanterelles in cream sauce are ready
Cut 3 thick sourdough bread slices
Cut 6 thin pancetta slices
Warm a pan over medium heat and add 2 tsp of vegetable oil. Add and melt 1 tbsp of butter
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
Transfer the bread to a tray lined with paper towels
Plate a slice of toast and cover it with the chanterelles in cream sauce
Cover with 2 pancetta slices. The chanterelle & pancetta toast is ready
Enjoy!
Yield 3 people
Butter
2 tbspSourdough Bread
3 slicesThin Pancetta
6 slicesVegetable Oil
2 tsp
Chanterelles in Cream Sauce
Chanterelle Mushroom
420 gHeavy Cream
2 cupsSherry Wine
to tasteMedium Red Spring Onion
1Butter
3 tbspParsley
1 bunchWhite Wine Vinegar
to tasteSalt
to taste