We have an abundance of chanterelles right now due to my BIL’s foraging.
Serves 2 as a first course or side dish.
Mushroom prep:
3-4 chanterelles, thinly sliced (~1-2 C)
1 T butter (use more if mushrooms aren’t well lubricated)
1 T chopped shallots
1 t minced garlic
2 T cognac
1/2 C cream
Saute mushrooms in butter until getting a little brown; add shallots and saute for another min or so; add garlic and saute for another min. Add cognac (flame if desired), then cream. Cook until cream is reduced somewhat. Season with S&P.
Topping prep:
fresh bread crumbs from 1-2 slices of bread
1 t each chopped parsley, thyme, & basil
2 T freshly grated parm
Finishing dish:
Place mushroom mixture in baking dish. Sprinkle topping over and drizzle with a bit of XVOO. Place under broiler until topping gets a little brown & crispy.
Other mushrooms could be used, as well as other herbs (tarragon would be a good choice, but I didn’t have any).
The mushroom mixture without the topping could be used on toasts or bruschetta.
