Chanterelle Mushroom Ragout Crostini

Chanterelle Mushroom Ragout Crostini
Photo by Andrew Cebulka
Photo by Andrew Cebulka

recipe heading-plus-icon


6 servings

  • 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
  1. 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.
  2. Add shallots and garlic and sweat until translucent (approximately 40-60 seconds).
  3. Add chanterelles and sauté until some golden brown color is imparted and mushroom liquid is cooked down, stirring often (approximately 4 minutes).
  4. 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.
  5. 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

Leave a Reply

Be the first to comment.