Whenever it is chanterelle season I inevitably buy far too much. Well, can you really have too many chanterelles? These are some of my favorite mushrooms, and one of my favorite ways to serve them is chanterelle toast.
This recipe is so easy and simple it’s pretty impossible to mess up. So if you are having a dinner party and want an appetizer that will impress, then this mushroom toast dish is a go-to. Not to mention it can be done with only 4 ingredients!
How To Cook Chanterelle Mushrooms?
Chanterelles are an extremely popular mushroom and desired by chefs. Their trumpet shape and orange color makes them fairly easy to distinguish. For this recipe I like to confit the chanterelles for a super umami explosion.
To confit something is the method of cooking something in fat. In this case I am cooking the chanterelles low and slow in a lot of butter until they get very, very dark. You can add a pinch of salt as it’s reducing.
Once the chanterelles are done you can remove them from the pan using tongs. A little tip, don’t wash the pan right away because you can make a fantastic risotto with the fat and mushroom bits stuck to the pan.
Because there are only a few ingredients it’s important to get quality. That means no low quality bread. I especially love this seeded whole grain loaf from my local bakery. Just cut into thick (about 2cm) slices and pop in the toaster until your desired doneness.
Right on the toasted bread I add a good schmear of my homemade boursin (you can use store bought too) and put the confit chanterelles right on top. This is a great vegetarian dish, but even my most carnivorous friends love chanterelle toast as an appetizer. Enjoy!
- 250 grams Chanterelle Mushrooms this is about a farmer's market basket in my country, but it'll differ by location so just ask the seller to weigh them for you if you are unsure.
- 150 grams Boursin Cheese this can be storebought or homemade. If store-bought it is about one package.
- 1 loaf Bread get something high quality from a good bakery.
- 100 grams Butter this is about one stick of butter, you can use more or less, it's not a problem.
- 1 pinch Salt
- Clean your chanterelle mushrooms. In a pan on medium heat begin to melt the butter. Add the chanterelles and stir them around.
- It will take about 20-30 minutes to cook them completely as mushrooms are about 90% water. Don't worry, it is very near impossible to overcook mushrooms
- Slice the bread thickly and toast. Add a schmear of the boursin cheese and top with the confit mushrooms. Serve hot or cold!
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