When hunting mushrooms in the wild (not the supermarked), you need a minimum of knowledge before devouring the fruit of your labour. Worst case you could die. But I’d say, that you are pretty safe, if it just looks 98% like a chanterelle. They are very easy to recognize, due to the orange colour and shape. Remember, when picking chanterelles, carry them in a basket, not a plastic bag, since they bruce very easily.
The chanterelle is one of my absolute favorites. Meaty and perfect in more or less all dishes, where you use some kind of mushroom.
And this chanterelle ala creme is the very basic of all the good things, you can do with them. You can use it as a sauce for a steak or piece of meat, you can use it as a pasta sauce. I simply added it on top of some toasted white bread. I added a bit of radicchio leaves to give some bitterness, the basil perfume and so on. You can ofcourse swap both the mushrooms and herbs. I used double cream, which is quite intense. If you are using heavy cream, just add a bit more and reduce it further.
chanterelles ala cremePrint Recipe
- 2 slices of bread
- 300g cleaned chanterelles
- 1 onion
- 1 clove of garlic
- 15g butter
- 2 sprigs of thyme
- 1,5 dl double cream
- 1 tbsp sherry vinager
- - Extras
- 15g of parmesan
- Radicchio leaves
- fresh basil
Toast the bread
Sauté finely chopped onion and garlic in the butter.
When the onions is translucent add the cleaned chanterelles and thyme. Cook for another 5 minuttes.
Add double cream and let it reduce a little. Season with vinager, salt and peber.
Add the chanterelles ala creme to the toast, top with radicchio, grated parmesan and basil.
Serve right away.