Creamy and delicious Chanterelle Toast with a kiss of Cognac

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a rich flavor.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains flavor without alcohol; cider vinegar adds acidity.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more shelf-stable and less expensive.

chanterelle mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

Cut rounds of bread using a disc cutter.

Crisp the bread on a hot pan with duck fat until it has color.

Cook chanterelle mushrooms on low temperature until they start releasing liquid.

Continue cooking the mushrooms until they make a cracking sound and have released their liquid.

Add half a tablespoon of thyme, a shallot, more butter, salt, and black pepper to the mushrooms.

Cook until the chanterelles take on a brown color and are searing.

Add about a tablespoon of cognac to the mushrooms and let it cook down to deglaze the pan.

Lower the temperature and add heavy cream and a tablespoon of soy sauce, stirring to prevent the cream from breaking.

Once the mixture has thickened, turn off the heat and let it sit.

Place the mushroom mixture on the toast using the ring cutter for shape.

Top with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens