Photo by Andrew Cebulka
1½ pounds chanterelle mushrooms
2-3 tablespoons butter
1 tablespoon olive oil
1 finely chopped shallot
1 finely chopped garlic clove
¼ cup dry white wine
1 cup heavy cream
½ teaspoon fresh lemon juice
1 tablespoon sherry vinegar
1 tablespoon fresh chopped herbs (thyme, chives, chervil, Italian parsley)
12 crostini or toasted slices of brioche bread
6 quail eggs, fried
Salt and pepper to taste
- Heat a large sauté pan on medium heat. Add butter and olive oil and begin to melt. Once foaming, swirl the pan until the butter browns slightly.
- Add shallots and garlic and sweat until translucent (approximately 40-60 seconds).
- Add chanterelles and sauté until some golden brown color is imparted and mushroom liquid is cooked down, stirring often (approximately 4 minutes).
- Add pinch of salt and pepper and white wine, simmer for 1 minute or so, and then add cream. Continue to cook until cream reduces by half of original volume.
- Add lemon juice, sherry vinegar, and freshly chopped herbs, stirring to incorporate flavors. Add salt and pepper to taste and serve on top of a handmade crostini or brioche and garnish with a fried quail’s egg.
- from Tyler Gray of Seattle, WA