Chanterelles in Sherry Cream Sauce on Toast
Yep, I’m putting out another rich and savory recipe for beautiful, fresh chanterelle mushrooms. The Chanterelles in Sherry Cream Sauce is sweat, savory, rich, and creamy. The pepper add a burst of spice and the toasted baguette add a crunchy texture that allows you to savor the flavors as you chew.
Chanterelles and other wild and domestic mushrooms are popping in the shops, so get them and make this recipe as an appetizer tonight or for Thanksgiving. I will be serving them as an appetizer on our Thanksgiving paired with a glass of Pinot noir.
The sauce is versatile and can be used as a pasta sauce. Try it with butternut squash raviolis or simple pasta. I am going to make this tonight on both toast and with pasta because it is so good. One use of the sauce does not negate the other!
The recipe serves 4-6 people.
The earthy flavor of golden chanterelles pairs amazingly with the sweetness of the sherry and the richness of the cream. Add the crunch of the toast and the flavors can’t be beat.
This recipe is coming at you from the kitchen of my sister Karen Goritski. My brother in-law Bill picked the chanterelles on the bike trails he has built in their backyard forest over the past 25 years.
Gather up these ingredients and get cooking.
1 fresh baguette sliced into 16 3/4-inch slices
olive oil for grilling the bread
2 tablespoons butter
2 tablespoons finely diced shallot
1 pound chanterelle mushrooms cleaned and cut into bite-size pieces
pinch of salt
3 good grinds of course fresh ground pepper (or 2 teaspoons)
3/4 cup cream sherry
1/2 cup heavy cream plus a bit extra
salt and pepper to taste
Brush both sides of each slice of bread with olive oil and grill till lightly toasted on both sides. Keep warm while you are preparing the mushrooms.
Melt the butter in a large saute pan over low heat. Add the shallots and saute over low heat for two minutes. Add the mushrooms, a pinch of salt, and the pepper and saute for three minutes or until the liquid expelled from the mushrooms has been absorbed. Add the cream sherry and saute on low until the sherry is absorbed. Add the cream and stir to combine. Taste and add a bit more cream if you prefer a less sweet flavor. Saute on low until the sauce is thick and creamy and remove the pan from the heat. Add salt and pepper to taste.
Place two slices of toasted bread on a small appetizer or dessert plate. Top each slice of bread with a spoonful of the mushrooms in cream sauce. Repeat for each of your guests and serve immediately with a Pinot noir or minerally Chardonnay. You can add a sprinkle of chopped Italian parsley or a bit more pepper as a garnish for additional contrast.
If you use this as a pasta sauce, prepare your pasta while you are cooking the sauce. Plate your pasta and top it with a the sauce. Add a bit of parley, black pepper, and a smattering of coarsely shaved Parmigiano-Reggiano for a little sharp bite of flavor.