Chanterelle Toast
Ойын-сауық
foragerchef.com/chanterelle-t...
Chanterelles on toast inspired by my trip to Finland last year cooking with Chef Sammi Tallberg.
More on Sami
samitallberg.com/en
There's a few different ways you can make this. The first version I go over is Sami's, which is heavy on the butter and herbs. He also used Finnish ice wine instead of the basic dry white I use here. Ice wine is delicious but is prohibitively expensive.
If you don't like tarragon, use a little fresh thyme. Fine to use your favorite mushrooms too. The first time you make it I recommend trying it with a handful of wood sorrel on top like Sammi makes it.
Пікірлер: 16
Thank you-I always enjoy your mushroom videos!
@foragerchef4141
Жыл бұрын
Thanks
Adore mushrooms. Fabulous and inspiring fresh recipe. Thank you!!
Just made the season’s first chanterelles this morning. Made the duxelles from your video. Thanks for sharing this new recipe.
@foragerchef4141
Жыл бұрын
Thanks. Been holding onto this since last Oct when I got back from Finland.
That looks amazingggg😱😍
Oh the creamy one...looks fantastic.
I was just thinking about looking for some chants this weekend.
@foragerchef4141
Жыл бұрын
My boy and I got over 10 lbs combined the last two days in MN. Looks to be a good year.
@ryankieth1675
Жыл бұрын
@@foragerchef4141 we had a dry June in Indiana, but we’ve been getting some good rains for about 6 of the last 10 days or so. I’m hoping for a bumper crop of chants this year.
@foragerchef4141
Жыл бұрын
@@ryankieth1675 Rain is soo key with them. I remember 3 years ago it was so dry I didn’t pick a single one. That was scary.
Cool. What type of bread works best?
@foragerchef4141
Жыл бұрын
You want a thick country loaf, unsliced, something nice. This was a sourdough from a local bakery.
Stealing " looks like tapeworms"
@foragerchef4141
11 ай бұрын
It’s true though!!! And go ahead. 😂
We're pretty near the 49th parallel here where I live. For example, the high temperature here on the 4th of July was 71 degrees Fahrenheit. The blueberries are getting ripe and the saskatoons are probably about ready. (I'll check tomorrow.) That said, I always want to elevate my wild foods: use the best possible ingredients from your grocer to complete the dish, if you don't have a garden. If you have ground pork, a healthy patty fried just right can be a more nutritious base for your 'shrooms than baker's bread. (And I wouldn't use a Dr. Loosen wine for cooking: pour it into my gullet!)