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Wild mushroom gravy (with morel powder)
Lobster mushroom Thai soup
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Pine Mushroom (Matsutake) Ramen
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White chanterelles bruschetta
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Bruschetta is an easy dish to cook and convivial appetizer. This recipe is our version of an original and simple bruschetta, a perfect fall antipasto when coming back from a rainy day of work!
Serves 4 persons
1/2 Lb of fresh white chanterelles (or 20g of dried chanterelles)
half of a focaccia bread
1 small onion
1 clove of garlic
3 to 4 small sweet peppers
40g of cheddar cheese
1 knob of butter
salt and pepper
Step 1: preparing the white chanterelles and the sweet peppers
Chop finely your sweet peppers and onion. Reserve.
Dry sauté your fresh white chanterelles in a pan (see the technique of dry sauté here: http://www.thekitchn.com/technique-dry-sauteing-105133)
When they start to stick to the pan, add a knob of butter and some olive oil.
TIP: you can chop them more finely once they are cooked for a nicer presentation of the bruschetta!
Add the chopped onions and sweet peppers. Stir-fry for 5 to 8 minutes.
Step 2: preparing the bread
Preheat the oven to 180 °C (350 °F).
Slice your foccacia bread.
Place the bread slices on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil. Toast in the oven for about 5-10 minutes or until lightly browned.
Let cool on the baking sheet. Then rub the grilled bread with half of the garlic clove.
Step 3: finishing the bruschetta
Add the white chanterelles and the sweet peppers onto the bread.
Sprinkle with finely chopped garlic and the cheddar cheese.
Broil for 2 minutes, just to melt the cheese.
Served warm and eat straight away!
Final step: EAT AND ENJOY!
Chanterelle mushroom (7)
Easy dish (11)
Medium difficulty (5)
Morel Mushroom (6)
Matsutake Mushroom (2)
Winter Chanterelle mushroom (1)
Lobster mushroom (1)