Chanterelles on Toast

Ingredients:

• 1 pound fresh chanterelles

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons sherry vinegar

• 1 tablespoon freshly squeezed lemon juice

• 1 cup vegetable stock

• ½ teaspoon finely chopped fresh rosemary

• 1 teaspoon finely chopped fresh thyme

• 1 tablespoon chopped flat-leaf parsley

• 1 tablespoon cold butter

• ¼ teaspoon kosher salt

• Freshly ground pepper, to taste

• 4 slices toasted sourdough, for serving

• 4 tablespoons shaved Parmesan

Instructions:

1. Clean the Chanterelles

   Gently brush off any dirt. Rinse briefly in cool water if needed, then pat dry thoroughly.

   
   

2. Sauté the Chanterelles

   Heat a large skillet over medium-high heat. Shred or cut chanterelles into bit sized pieces and add to pan. Cook for about 5 minutes, stirring occasionally, to develop a golden sear. Dry frying like this is the best way to get the mushrooms to release their water in preparation for absorbing more flavors!

   
   

3. Deglaze & Build Flavor

   Add olive oil, sherry vinegar and lemon juice. Let it cook down until almost fully reduced. Pour in the stock and simmer until reduced by half—just enough to rehydrate the mushrooms.

   
   

4. Add Herbs & Butter

   Stir in the rosemary, thyme, parsley, and butter. Mix gently with a wooden spoon until the butter melts and everything is well coated. Season with salt and pepper to taste.

   
   

5. Assemble the Toast

   Spoon the warm chanterelle mixture evenly over the toasted bread slices. Garnish with shaved Parmesan and serve immediately.

   
   

Serving Tips:

• Splash with balsamic vinegar for extra flavor or pair with a delicious aioli