Chanterelles With Cream Atop Goat Cheese Crostinis
photo by Penny Stettinius
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g chanterelle mushroom, cleaned
- 29.58 ml olive oil
- 29.58 ml butter
- 1 large shallot, minced
- 3 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 118.29 ml dry white wine
- 118.29 ml veal stock
- 236.59 ml creole cream cheese
- 236.59 ml whipping cream
- 4.92 ml fresh thyme leave
- 1 bunch parsley, chopped
- 1 loaf French bread, sliced and toasted
- 113.39 g herb and garlic goat cheese
directions
- 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!
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.