Chanterelle Mushrooms on Toast Recipe from Amuse Bistro

Chanterelle mushrooms start appearing in the forests of BC as early as August. They will continue to pop up until the first hard frost. Foraging your own can be highly rewarding, however, you must learn how to properly identify them first as many varieties of wild mushrooms are poisonous. Until you are comfortable identifying your own you can find them at your local farmers markets. Chanterelles are very versatile and can be used in many ways. To the right is is my favourite way to enjoy them and I hope you will too.

Ingredients:
2 tablespoons of Butter
2 Shallots (minced)
2 cloves of Garlic (minced)
1 pound of Chanterelle Mushrooms (cleaned)
1/3 cup (40ml) of Brandy
1/3 cup (40 ml) White Wine
½ cup (120 ml) Cream
2 tbps Parsley and thyme (chopped)
Salt and Pepper to taste
½ teaspoon Truffle oil (optional)
8 slices grilled French Baguette

1. Place butter in sauté pan, melt on medium heat until butter starts to sizzle add mushrooms.
2. Sauté turning with a wooden spoon until mushrooms are glossy on outside.
3. Flambé with brandy, when flame burns out add white wine.
4. Reduce until twenty five percent of wine is left.
5. Add cream, reduce until sauce coats back of spoon.
6. Add parsley, season to taste, finish with truffle oil
7. To plate: Place two slices of grilled baguette in the center of a warm bowl, spoon mushroom mixture over toast dividing evenly between four bowls. Garnish with fresh thyme or oregano or other favourite savoury herbs from your garden.