Equipment
* optional
Ingredients
Produce
- 250 g chanterelle mushrooms, cleaned and torn
- 2 garlic, cloves
- 3 g fresh thyme, leaves picked
- 1 g fresh rosemary, finely minced
- 5 ml lemon juice, freshly squeezed
Pantry & Dairy
- 30 g unsalted butter
- 15 ml olive oil
- 2 sourdough bread, thick slices
- 10 ml sherry vinegar
- kosher salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 356 kcal
- Protein
- 7 g
- Carbohydrates
- 36 g
- Fat
- 21 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 952 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 32 mg
- Potassium
- 670 mg
- Calcium
- 38 mg
- Iron
- 5.3 mg
- Magnesium
- 21 mg
- Phosphorus
- 82 mg
- Zinc
- 1.0 mg
- Vitamin A
- 107 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 6.6 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.28 mg
- Niacin
- 5.2 mg
- Folate
- 5 mcg
- Water
- 120 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Gently brush the chanterelles clean to remove any dirt. Tear the larger mushrooms in half lengthwise. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, add the chanterelles in a single layer. Sear without moving them for 3 to 4 minutes to develop a deep golden crust.
While the mushrooms sear, toast the sourdough bread slices until deeply golden. While still hot, lightly rub one side of each slice with the whole raw garlic clove. Place the toasts on serving plates.
Reduce the skillet heat to medium. Add the butter, the crushed garlic clove, thyme, and rosemary to the mushrooms. Sauté for 2 to 3 minutes, tossing continuously, until the butter foams and the mushrooms become completely tender.
Pour the sherry vinegar and lemon juice into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Toss the mushrooms to coat evenly in the resulting emulsion. Season generously with kosher salt and black pepper.
Spoon the hot, glazed chanterelles and their pan juices directly over the prepared sourdough toasts. Serve immediately while hot.
Chef's Notes
- Never wash chanterelles under running water, as they act like sponges. Instead, gently brush off dirt with a dry pastry brush or wipe with a barely damp paper towel.
- Tearing larger chanterelles by hand instead of cutting them with a knife preserves their natural texture and beautiful rustic appearance.
- Do not salt the mushrooms until the very end of cooking. Salting early draws out moisture, which prevents the essential caramelization process.
- Rubbing the freshly toasted sourdough with a raw garlic clove while it is still hot infuses the bread with aromatic oils without the harshness of raw chopped garlic.
Storage
Refrigerator: 2 days — Store cooked mushrooms separate from the toast.
Reheating: Reheat the mushrooms in a skillet over low heat until warmed through. Toast fresh bread before serving.
Troubleshooting
Mushrooms release too much water and boil instead of searing
Cause: Overcrowding the skillet or using insufficient heat
Fix: Increase the heat and continue cooking until the liquid completely evaporates and the mushrooms finally begin to brown
Prevention: Ensure the skillet is thoroughly preheated and cook the mushrooms in batches if necessary so they have room to breathe
Burnt garlic flavor in the dish
Cause: The crushed garlic clove was added while the pan was still too hot
Fix: Cannot be fixed if the garlic turns entirely black. Discard the garlic clove immediately if it starts getting too dark
Prevention: Always lower the heat to medium before adding the butter and garlic in the sauté phase
Cultural Context
Chanterelles, highly prized in French and broader European cuisines, have long been a symbol of late-summer and autumn foraging. Preparing them simply with butter, herbs, and a touch of acidity allows their delicate, apricot-like aroma and meaty texture to shine, a timeless tradition honored in rustic bistros across France.
