Chanterelles on Toast

Only cook mushrooms an expert has identified. Cook thoroughly. Chanterelles have toxic lookalikes, including the jack-o’-lantern. Have your find confirmed in person by an expert before cooking.

Ingredients

• 8 ounces (225 g) chanterelles, identified by an expert
• 2 tablespoons butter
• 1 clove garlic, minced
• 3 tablespoons cream
• Salt and black pepper
• Chopped parsley
• 2 slices of good bread, toasted

Steps

1. Brush off dirt. If you must rinse, do it quickly and dry them well.
2. Tear larger chanterelles into strips along the stem. Leave small ones whole.
3. Heat a dry skillet over medium heat. Add the mushrooms and cook, stirring, until they release their liquid and it evaporates, about 8 minutes.
4. Add the butter and garlic and cook another 3 to 4 minutes, until the mushrooms are cooked through and lightly golden.
5. Add the cream, season, and simmer 1 to 2 minutes until it thickens slightly.
6. Spoon over toast and top with parsley.

Cleaning and storage

• Chanterelles often hold grit in their ridges. A soft brush and a knife do most of the work.
• Store in the fridge in a paper bag, in a single layer if you can, and use within a few days.
• Cooked chanterelles freeze well. Cook them first, cool, and freeze.