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Ingredients
- 2tablespoons extra-virgin olive oil
- 1pound fresh chanterelles
- 2tablespoons sherry vinegar
- 1tablespoon freshly squeezed lemon juice
- 1cup vegetable stock
- ½teaspoon finely chopped fresh rosemary
- 1teaspoon finely chopped fresh thyme
- 1tablespoon chopped flat-leaf parsley
- 1tablespoon cold butter
- ¼teaspoon kosher salt
- Freshly ground pepper, to taste
- 4slices toasted sourdough, for serving
- 4tablespoons shaved vegetarian Parmesan
Nutritional analysis per serving (4 servings)
542 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 20 grams protein; 967 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Step 2
Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Step 3
Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Private Notes
Comments
DougHow funny to repeat the words of the recipe, Doug, and get accolades.
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So start by letting them hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavorful liquids, which the mushrooms will also take up
Delicious! Depending on how meaty the mushrooms are they might take longer to cook. Also, you can use rice wine vinegar if you don't have any sherry vinegar lying around.
We had this for brunch. After reading the notes by others, I reduced the lemon juice and vinegar by half so as not to overwhelm the chanterelles with acidic flavors, and that change gave a positive and subtle flavor. Also, I did not have fresh rosemary on hand and did not miss it. I added very little Parmesan, but still felt that it overwhelmed the other flavors, so next time I will omit the Parmesan. Last, after cleaning and rinsing the whole chanterelles, which were foraged locally, I let them air dry on paper towels on a kitchen shelf for 48 hours. The final result was outstanding.
My first time preparing chanterelles, I'm glad I followed this recipe, we loved it.
Sherry vinegar, big mistake