Friday, November 06, 2009

Chanterelles on Toast

Last night we had not enough left-over sauerkraut for a whole meal, so I added an appetizer:

Fry some finely chopped shallots in butter with a little oil.
Add cleaned (with a brush) and chopped chanterelles and cook for a few minutes on a high heat.
Stir in some crème fraîche or double cream, loads of chopped parsley, salt and lots of pepper.
Serve immediately on freshly toasted slices of whole grain bread.

To me this brings back wet autumnal walks, looking for mushrooms. Then bringing home their woody smell and cooking them for lunch.

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