Chanterelles on Toast Recipe (2024)

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.

You don't need to use oil in the pan for the mushrooms, just use a non-stick pan, when the chanterelles heat up, they start to release water, then will reabsorb it. this works with all kinds of mushrooms!

Delish! I used beef broth instead of veggie, which I didn't have on hand, as well as regular Parmesan cheese. The dish was a huge hit and a lovely way to showcase chanterelles at peak season. I served it with corn chowder.

Had a bad moment at the cashier when I realized a pound of mushrooms was $50! (Citarella.)

I'm lucky enough to live in a place where I can pick my own mushrooms, so during fall chanterelle season, I'll make this for breakfast and top it with a poached egg. I usually dry sauté the mushrooms, then add a little butter after they release some liquid. (I save the liquid to add to soup.) During the rest of the year, I'll use mushrooms that I've dry-sautéed, then froze.

Instead of the stock, add ~1 cup of real sour cream or crême fraiche (or a 50-50 combo). No need for parmesan, then. You can also add 1/2 lb chopped button mushrooms to stretch the dish. They add body and do not interfere with the chanterelles flavour. Go easy on the rosemary and thyme. You want to keep with forest aroma. Delicious.

I think the garlic is the shaved parmesan in this case: You can always add a little bit of garlic just after baking the mushrooms in their oil or butter. It doesn't need it. If you use chantarelles the specific taste of cantharells will be diminished by the garlic. Use it on garlic toast instead.

What I had was portobellos and chicken stock but they worked just fine.

Thanks doug

Followed the method, but did not have chantarelles, so I used a mix of shiitake and baby bella mushrooms. I toasted the bread by sauteeing with olive oil on both sides. That made a great foundation that added more crispness. I use real Parmesan cheese. Very tasty meal and I will definitely make this again.

Fabulous and so easy! Buttered and chopped the toast, spooned mushrooms over, covered with cheese, and served with a salad. Wonderful dinner and leftovers with eggs for breakfast tomorrow.

I made this with very cheap mushrooms from Aldi and it was still amazing

Very tasty! I used chanterelles that I picked last fall here in Oregon, and then froze without cooking. They put out a lot of water while cooking so I waited until the juice had mostly evaporated before adding the vinegar and lemon juice. Also I used rich beef stock instead of veggie stock (obviously I'm not a vegetarian). I forgot the Parmesan at the end, but will use it next time. I'm sure it will make the dish even better!

good-but too much lemon. Would cut it in 1/2, or omit entirely

Use crème fraiche or sour cream instead of vegetable broth

We made this recipe with fresh-harvested chanterelles. It was fantastic even without the toast. We had leftovers that we put on pizza with fresh chorizo the next day. So good!

I had to make substitutions for what I didn't have. I used dried herbs, lemon concentrate, and red wine vinegar. Also wanted to use up my English muffins and the rest of my parmesean cheese wedge before they expired. Everything still came out delicious!I usually make this dish with creme fraiche or double cream, but I think I prefer this recipe a bit more. Will make again.

I made this with the appropriate fraction of dried herbs, and had to substitute dried tarragon for the fresh parsley. Also had to substitute apple cider vinegar instead of the sherry vinegar. Didn’t even need the Parmesan. It was delicious!

Not sure that you need so much acid in the form of both lemon juice and sherry vinegar to give the mushrooms some zing. I ended up adding more broth and butter to tone things down. I might leave out the lemon juice next time.

I used oyster mushrooms because no chanterelles, and chicken broth because tastier and skipped the parsley. This was absolutely delicious. Because the recipe didn't say to chop the mushrooms, I didn't. But were I to make again, I'd cut them up into largish pieces so still lots of browning surface but wouldn't take so long to cook down. Oh, also subbed sherry for sherry vinegar--lemon juice made it tart enough.

Made with a mix of button and baby bellas. Used a pound and a half of mushrooms to feed everyone, upped other ingredients accordingly. Added some garlic before adding liquids. Spread truffle goat cheese on toast before adding mushrooms.

My sourdough slices from a nice round loaf were too big- must scale them down or run out of mushrooms!Poached eggs were a brilliant addition, avoiding dry bits.

Mine got soggy. So disappointing. Make sure to let your mushrooms fully dry after cleaning them. It also seems to work better for me when I get the pan rip roaring hot so they can properly brown.

Very delicious and super easy. I halved the recipe for just 2 and it worked out great. I used basil instead of rosemary because generally rosemary is just a little too much for my taste. I also added two tablespoons of creme freche and that added a creaminess to the dish. Wonderful.

When i make this again, I will leave out the rosemary and thyme. They overpowered the subtle flavor of the chanterelles

I’v made this a few times now, and find the addition of sherry vinegar while the mushrooms are cooking to be too acidic. We now substitute sherry or Marsala, which enhanced the flavor of the mushrooms without overwhelming them. You can serve with lemon wedges for a final squeeze.

Didn't have all the fresh herbs (only had the parsley), so substituted some dried herbes de provence, and it was still quite tasty.

Wow, this was good! I didn't have sherry vinegar so I used apple cider vinegar. Served as an accompaniment to another NYT recipe for Lobster Pasta With Yellow Tomatoes and Basil. Mmmmwwwwaaahh!