They may not be psychedelic shrooms, but this Chanterelle mushroom toast recipe will trip your taste buds out! It’s the perfect way to start your day.Jump to Recipe
“I’m divorcing you and moving to the forest to be closer to the mushrooms”-Frankie
What is Chanterelle Mushroom Toast?
Frankie and I live in the PNW and love having access to all the great mushroom hunting grounds. My personal favorite, and maybe the most coveted of all, is the pacific golden chanterelle mushroom.
Every fall, shortly after the first rain we head into the misty old growth forests and forge for these precious yellow treats.
This Chanterelle Toast recipe was one of our favorites that came from a bountiful harvest. We got so many mushrooms that we were worried we couldn’t eat them all in time! So we started throwing them on everything!
Making mushroom toast absolutely one of our favorite ways to eat Chanterelles. We hope you enjoy!
How to Clean Chanterelle Mushrooms
Theres a couple different trains of thought here. A lot of folks will just brush the dirt off and wipe them clean with a moist paper towel. I’m sure that works fine for them.
I like to bring the mushrooms home and lay them out on the counter. From there I’ll use a soft brush and a low pressure stream of cold water in the sink to wash the dirt away. I try not to have them under the water for too long.
From there I lay them onto a wire rack and let them dry for an hour or so. If some got a little to wet I’ll go over them with a paper towel and try to soak up any extra moisture.
Finally, before cooking them I will scrap the outer skin off the stems, as well as any problem areas on the cap itself.
When is it Chanterelle Mushroom Season?
Chanterelles grow at different times depending on your location.
Here in the Pacific Northwest, the season runs from October to December. Depending on the first rain and usually ending around the first frost.
On the east coast you can find Chanterelles as early as the spring, but really taking off in the summer months.
But if you have a great harvest and want to make sure you have some in the off season. Try dry sautéing them and freezing them! Mushroom Toast year around, cheat code baby!
Chanterelle Mushroom Toast Ingredients
Once you have your mushrooms its a pretty simple list. Nothing that should hold your morning routine up.
- MUSHROOMS: It’s in the name, can’t have mushroom toast without mushrooms. Chanterelles are king, but if can’t find any, most other mushrooms will work fine.
- VINEGAR: I like to use a Citrus champagne Vinegar, but rice or sherry vinegar are great options too.
- VEGTABLE STOCK: Just more flavor that the shrooms will soak up!
- BREAD: I like a sturdy sourdough to hold my mushroom toast together. But I also like to make this with French bread and do little mushroom crostini’s.
- HERBS: Rosemary, thyme, and parsley. Yum!
- LEMON JUICE: This is gonna brighten it up and give you that morning perk you need.
- CHEESE: Frankie likes a little cream cheese or Goat cheese as a blanket under the mushrooms, I’m more of a purest, but we definitely both agree this chanterelle mushroom toast recipe needs shaved Parmesan on top.
How to cook Chanterelle Mushroom Toast
Follow these steps to make chanterelle mushroom toast.
Step 1: Sweat the Shrooms
First off I like to peel, not cut, my mushrooms into whatever size desired. For toast, I try and find the smallest guys, and keep them whole. This is purely for ascetic purposes and certainly not mandatory for a tasty chanterelle toast.
Mushrooms and especially wild mushrooms not form the grocery store, are going to be full of moisture. So when you cook them it releases their juices, those juices evaporate and then reabsorb into themselves. Pretty cool.
Step 2: Flavor the Shrooms
The mushroom will also absorb whatever flavorful liquids you’re adding. They are little flavor sponges. Just keep that in mind when you’re cooking them with other ingridents. You don’t want to totally blow out the great flavor of the wild chanterelle.
So with all that being said, I add a small amount of oil to a super hot pan and toss in the chanterelles. Without moving the mushrooms around I let them cook out their juices, around 3-5 minutes.
Then I add the lemon juice and vinegar and watch those liquids get totally absorbed. Then I add our veggie stock and let the mushrooms soak up most of that goodness.
Step 3: Butter the Shrooms
With a little bit of the stock still in the skillet, I stir in our butter and herbs. Then remove from heat and season with salt and pepper.
Step 4: Garnish Mushroom Toast
If you so wish, spread a little goat cheese or cream cheese on some toasted bread and pile on your warm mushrooms. Sprinkle some grated Parmesan on top and enjoy your chanterelle toast!
More Chanterelle Mushroom Recipes
Need more great chanterelle mushroom recipes? Well you’re in the right place. In our household chanterelles are on the menu for a solid month. Heres a couple of our favorites. We hope you enjoy!
It’s a great day when Frankie draws on her Italian roots and makes this delicious Chanterelle and Sage Risotto.
Not many things beat a warm soup on a chilly fall day. Here’s a fall favorite, try our Corn and Mushroom Soup.
Got a bunch of Mushrooms and not sure what to do with them? Turn them into stock with this Wild Mushroom Stock Recipe.
Digging the toast vibe. Check out this Cottage Cheese Toast with Peach, Tomato, Mint & Blackberry Vinaigrette Recipe.
Check out Bridgetown mushrooms if you’re ever in PDX and in need of some hard to find mushrooms.
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