Rather decadent if you had to actually pay for your Chanterelles but since all we do is pick them out of our woods here's our newest creation: Creamy, and delicate, celebrating the flavor of the funghi with an accent of thyme! Perfect over crostini topped with an herbed goat cheese served with a full-bodied Cabernet Sauvignon shared with friends on a Saturday night. I used Creole Cream Cheese but if you can't find that just use Creme Fraiche. And, if you happen to have any sea salt with truffle bits use a sprinkle of that when seasoning.
- 1 lb chanterelle mushroom, cleaned
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large shallot, minced
- 3 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup veal stock
- 1 cup creole cream cheese
- 1 cup whipping cream
- 1 teaspoon fresh thyme leave
- 1 bunch parsley, chopped
- 1 loaf French bread, sliced and toasted
- 4 ounces herb and garlic goat cheese
- If your mushrooms are large, cut them in half. Otherwise just use them whole.
- Heat a large saute pan and add the oil and butter.
- When bubbling, add the shallot and saute until soft, and then add the garlic.
- Stir and cook another minute then add the mushrooms and season liberally with salt and pepper.
- Over medium heat, stir the mushrooms occasionally and then add the thyme.
- About 10 minutes later as the mushrooms are nice and soft, add the wine and decrease by 1/2.
- Add the veal stock and reduce by half.
- Lower the heat and Stir in the parsley and creole cream cheese, or the creme fraiche, and incorporate completely.
- Taste and reseason with salt and pepper as needed.
- Add the cream, a little at a time.
- *You may not need all the cream, just keep adding and stirring until you get the consistency you'll want as a topping to your crostinis.
- Remove from the heat and serve in a warmed bowl alongside a basket of toasted french bread rounds and the goat cheese.
- I like to spread a little goat cheese on a bread round and top with a dollop of mushroms. Yum!