Chanterelle mushrooms - exquisite to behold, ambosial on the tastebuds. When you are in possession of one of the most heavenly foods on the planet, the directive is clear, keep it simple. In the past, I've been guilty of ignoring this advice. Yep, I made a chanterelle cake. I'll tell you, though, these golden girls are officially my favorite food. I'm done messing around with them, doing things that mask or dull their flavor.
I believe this is ultimate recipe for serving chanterelles, even better than the classics like pasta and risotto. More a technique than an actual recipe, it yields a final dish that lets chanterelles stand alone on a pedestal. On my last day, if someone could please slip a plate of chanterelle skillet toast into my hands, I'd die with a smile arching my lips.
chanterelles, cleaned and torn into bite-sized pieces
butter
salt
day-old sourdough bread, cut into thick slices
1. Using a heavy-bottomed dry skillet, heat a single layer of chanterelles over medium heat until they begin to exude their juices.
2. Add a sprinkling of salt, and a fat knob of butter to the pan.
3. As soon as the butter has melted, scoot the mushrooms to the edges of the skillet, and place the bread slices into the warm buttery juices, making certain there are no mushrooms underneath.
4. Let the bread brown on both sides, then dump the whole mess out onto a plate. It ain't pretty, but it sure is good.
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