Chanterelle Toast
This savory and sweet toast uses the wild chanterelle mushroom. The chanterelles are sauteed in a maple miso sauce, then spread over grilled toast with fresh greens, crushed hazelnuts, with a drizzle of chili crisp.
Print Recipe
Ingredients
- 1 Slice Sourdough Bread
- 50 grams Chanterelles (2 Ounces) Fresh, or rehydrated
- 2 cloves Garlic Crushed and Minced
- 1/4 Cup Greens Watercress, Arugula, Spinach, ect
- 2 tbs Hazelnuts Crushed and Sliced
- 1 tsp Chili Crisp
Maple Miso Sauce
- 1 tbs Toasted Sesame Oil
- 2 tsp White Miso
- 1 tsp Maple Syrup
Instructions
- Clean your mushrooms*, or rehydrate them if using dried
- Pull the mushrooms apart to make them bite sized
- In a small bowl combine the Toasted Sesame oil, miso, and maple syrup. Stir to combine
- Bring a frying pan up to high heat, once it is very hot add your chanterelles and garlic.Dry sautee the mushrooms and garlic for about 4 minutes, until they have browned
- Add the maple miso sauce to the mushrooms, stir to combine. Cook for 2 minutes then remove off heat.
- Add some oil to a cast iron skillet or to your frying pan and toast your slice of sourdough. Cook it on high heat until it is golden brown
- Pile on the cooked chanterelles over the toasted sourdough, then add the greens, crushed hazelnuts, and drizzle over chili crisp
Notes
2 ounces of fresh chanterelles is about 3 large mushrooms, or about 1/3 to a 1/2 cup
See article above for mushroom substitutionsÂ
Nutrition
Calories: 359kcal | Carbohydrates: 17g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Sodium: 461mg | Potassium: 471mg | Fiber: 5g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg