Chanterelle Toast

This is a starter, pre-dinner snack or appetizer that has fall written all over it. It’s easy to make, it only requires a few key ingredients and bring that fall feeling to the table! If there is one appetizer or pre-dinner snack you should make, it’s this one!

First and foremost, choose a bread that you love! They bread isn’t the key ingredients, not at all. But it sure makes a big difference which one you use. I used a gluten free ciabatta since I don’t eat gluten. Second, make sure you don’t fry the chanterelles for too long, so that they don’t get dry and boring. They should be warm, golden brown and juicy. That will make the biggest difference when making a chanterelle toast. As you might know, Im not the biggest fan of butter or olive oil. But for this toast I really recommend you to fry the mushrooms in butter (vegan works fine as well). It makes the chanterelles creamier, they get golden brown and it brings out all the flavors. I love to keep my chanterelle toast simple. So I just fry them in butter, add a little bit of creme fraîche, and season them with some salt and white pepper. At the end I just add some roughly chopped parsley and lingonberries.

Ingredients for these Chanterelle Toasts:

  • Bread
  • Butter
  • Shallots
  • Chanterelles
  • Creme Fraîche
  • Salt
  • Pepper
  • Parsley
  • Lingonberries

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Chanterelle Toast

A delicious chanterelle toast with lth lingon berries and parsley
Course Appetizer, Finger Food, Pre Dinner Snack, Starter
Cuisine Swedish
Keyword Autumn, Easy, Fall, Healthy, Quick
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 5 slices Bread
  • 1 tsp Butter (or olive oil)
  • 100 g Chanterelles cleaned and divided into smaller pieces
  • 1-2 tbsp Creme fraîche
  • 1/2 Shallot finely chopped
  • 1 tbsp Lingonberries
  • Salt, to taste
  • White pepper, to tate
  • Parsley, to top roughly chopped

Instructions

  • Preheat two nonstick pans over medium heat
  • Add the butter and shallots to one of the pans and let it fry for 2-3 minutes until it starts to get golden brown and soft.
  • In the other pan add the bread and let it fry and get warm for approximately 2 minutes on each side. Flip when it starts to get golden brown.
  • Add the chanterelles to the shallots and fry until the are golden brown.
  • Add the creme fraîche and season with salt and pepper according to taste.
  • Put the bread on a plate and add the fried chanterelles on top.
  • Top with fresh parsley and lingonberries.

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