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Chanterelles on toasted bread

September 30, 2013


The leaves are turning brown and yellow, the temperature is on its way down and autumn has definitely arrived. With autumn comes chanterelle season, yay! I love chanterelles. They are a frequent dinner guest in my kitchen and I wanted to share a very simple and delicious autumn favourite recipe with you – chanterelles in cream on tasted bread.

It only takes 5-10 minutes to whip up, so it is a perfect dish for a sunday afternoon after a long walk – perhaps even in the woods to pick chanterelles yourself? If you don’t have a forest near you, you can pick them up at the supermarket, like I did. It is also a great starter dish.

This is what you need:

A loaf of good bread – preferably a nice sourdough one
Fresh chanterelles
Salt & pepper
Fresh parsley or chervil


This is what you do:

Cut a few thick slices of bread and stick them in a preheated oven at 200 degrees C. Don’t forget to turn them over to get them toasted on both sides.


Give the chanterelles a good rinse and cut off any dirt/bad parts. Roughly slice them. Add the chanterelles to a hot, dry frying pan and let them roast for a while, till all the water is cooked out of them. Stir frequently. When dry add a good amount of cream.


Let the cream boil on the pan while you stir. Add salt and pepper to taste.

Get the bread out of the oven. Arrange the slices of bread on plates, add the chanterelles on top and decorate with a sprinkle of fresh, washed parsley or chervil.


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