A delicious chanterelle toast with lth lingon berries and parsley
- 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
- Cheese (optional) grated
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.