I’m thrilled to share another recipe from my incredible food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately.
I picked up chanterelles on a whim at Costco. I needed a little something different than my normal cartful of apples, salad greens, and chicken. Chanterelles felt fancy and special, the perfect way to break up the monotony of everyday cooking. I also knew my toddlers wouldn’t eat them, which made my purchase pleasantly impractical and decadent.
Cooking a dish that sounds fancy doesn’t mean confining yourself to the kitchen for the entire day. When a particular ingredient needs to play a starring role, I don’t like to mess with it too much. This recipe for Crostini with Garlic Sautéed Chanterelles requires only a few ingredients and a simple preparation. The mushrooms have a rich, earthy, and almost fruity flavor. Add a crunch of toasted bread, brightness of thyme, and warmth of sautéed garlic to round it out.
- 3-4 Tablespoons olive oil, divided
- 2 garlic cloves, minced
- 3-4 sprigs of thyme, plus more for garnish
- 16 ounces chanterelle mushrooms, large ones cut in half lengthwise
- 1 baguette, cut into 3⁄4 inch slices
- Kosher salt and freshly ground pepper
- Heat 2-3 tablespoons of olive oil in a large skillet over mediumhigh heat. Add the garlic and and thyme and cook for about 30-60 seconds until the garlic is fragrant, being careful not to burn the garlic.
- Add the mushrooms in a single layer and cook for about 3-4 minutes without stirring until the bottom side is golden and browned. Sprinkle with a few pinches of salt and freshly ground black pepper.
- Reduce the heat to medium. Turn the mushrooms over and cook for about 5-7 more minutes, stirring occasionally until the mushrooms are tender to your liking. Season with additional salt and pepper to taste.
- While the chanterelles are cooking, set your oven rack as close to your oven’s broiler flame as possible. Preheat the broiler (to high if you have a high/low setting). Lay the baguette slices out on a parchment lined baking sheet. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper.
Photos & Recipe: The Homemade Haus