Creamy Chanterlle Crostini



Another appetizer for the “C” potluck. I love chanterelles and normally have to buy them dry, like in this recipe. Recently I found them fresh at a farmers market and this recipe is so good with instead of goat cheese a nice poached egg on top for breakfast. You could also use any mushroom, including button mushroom. Ricotta would also be a nice substitute for the goat cheese.


Creamy Chanterelle Crostini

Makes 8 servings


2 cups dried chanterelles

2 Tbs. butter

1 small shallot, chopped

2 sprigs fresh thyme

3 Tbs. heavy cream

goat cheese

bread slices toasted

chives, chopped



Boil water and pour over dried mushrooms and let sit for 20 minutes. Heat butter in pan over medium heat. Add shallots and heat till translucent. Then add chanterelles, cut in half or quarters if mushrooms are large. Take leaves off thyme and add to pan. Heat for 5 minutes till mushrooms are cooked and add cream. Heat for 2 minutes or until cream becomes thick. Place mushrooms on top of bread and put globs of goat cheese and sprinkle with chives.


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