Buttery chanterelles on sourdough toast
Serves 2 · 20 minutes · Stir Fry Pan
Chanterelles need space and high heat. A deep carbon steel pan takes a whole basket at once, so the mushrooms fry instead of stewing in their own juices.
Chanterelles fried in butter and piled onto toasted sourdough are a Swedish autumn classic. For the best result, dry-fry the mushrooms over high heat until their liquid has evaporated, then brown them in butter with shallot and thyme.
Ingredients
Serves 2
- 400 g chanterelles
- 40 g butter
- 1 shallot
- 1 garlic clove
- 4 sprigs fresh thyme
- 2 tbsp crème fraîche (optional)
- 4 slices sourdough bread
- Flaky sea salt and freshly ground black pepper
- Finely grated zest of ½ lemon
Method
- Clean the chanterelles with a brush and only rinse them if they are very muddy. Halve the largest ones.
- Heat the dry pan over a high heat. Add the mushrooms without any fat and stir until their liquid has evaporated, 3–5 minutes.
- When they start to sizzle, add the butter, finely chopped shallot and thyme. Fry until the mushrooms are golden at the edges.
- Lower the heat and stir in the crushed garlic for the last minute. For a creamier result, stir in the crème fraîche.
- Toast the bread in a little butter, spoon over the mushrooms and finish with flaky salt, pepper and lemon zest.
Why it works
Dry-frying is the secret. Carbon steel handles high heat with no coating to damage, and the tall sides of the Stir Fry Pan let you toss the mushrooms without them landing on the hob.
FAQ
Do chanterelles need to be dry-fried?
It gives the best result. Chanterelles hold a lot of water, and cooking it off first lets them brown instead of turning rubbery.
Can I use frozen chanterelles?
Yes. Add them to the hot pan straight from frozen and let all the liquid evaporate before adding the butter.
Should you wash chanterelles?
Preferably not. Brush off soil and pine needles and only rinse very muddy mushrooms, then pat them dry well.
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