Creamy chanterelles on toast
Chanterelle season is upon us, and pretty much nothing makes me a happier girl than that. I love the whole process; the search for them in the forest, brushing them clean, cooking them into something delicious, and especially the eating. The eating part is really the perfect pay off, and I think this is the dish that showcases the wonderful flavor of the chanterelles best. So for that first round of forest gems of the year, I always make this orgy of deliciousness, just like my Dad always has.
This year, Andy and I found a big load of chanterelles and porcino mushrooms in Bornholm, and then spent a pleasant afternoon cleaning them while drinking local strawberry juice.
It takes a while to clean the little suckers, but please don’t use water for it since the mushrooms would soak it right up. It works well to use a small brush.
Heat up a pan and add around two tablespoons of butter. When it is sizzling, dump in the (500g/1 pound) mushrooms. I used a mix of porcini and chanterelles, but you could use any kind you have on hand. Then sauté them until they have somewhat collapsed, and then add 2,5 dl/1 cup heavy cream. Let it simmer until the cream has turned very thick. And don’t worry; it will turn thick and creamy if you just let it bubble away at pretty high heat. Then toast up some good bread, and season the mushrooms with salt and pepper.
Serve the mushrooms on the bread, and sprinkle with something green if you have some. I used chives. If you have never had this before, make it immidiately. Let this be a warning though; it’s addictive!