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<\/p>\nBrown Butter Chanterelle Crostini<\/p>\n
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Golden yellow chanterelles grow in abundance in the forests surrounding Portland, and those in the know have their own secret foraging spots. But even if you are not a forager, you can easily find these delicacies in local markets every spring and fall. I add these buttery beauties to all manner of dishes, but I especially love them simply saut\u00c3\u00a9ed with brown butter to let their subtle flavor shine through. Here I have added a touch of cream to increase their luxe quotient.<\/p>\n
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3\/4 baguette, cut into 1\/2-inch-thick slices<\/p>\n
Olive oil<\/p>\n
4 T. (1\/2 stick) unsalted butter<\/p>\n
1 large shallot, minced<\/p>\n
2 cloves garlic, one cut in half, one minced, divided<\/p>\n
1 pound chanterelles, cleaned and roughly chopped<\/p>\n
2 tsp. chopped fresh thyme leaves or more as needed<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
1\/4 C. dry vermouth or white wine or more as needed<\/p>\n
1\/2 C. heavy cream, plus more to taste<\/p>\n
Garnish: freshly grated Parmesan<\/p>\n
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Heat the oven to 425\u00c2\u00b0F. Place a bowl or measuring C. near the stove. Arrange the bread slices on a baking sheet, brush with olive oil, and toast until just golden, about 10 minutes. Rub the cut garlic on each slice twice. In a large saut\u00c3\u00a9 pan over medium heat, melt the butter. Cook, stirring occasionally, until the butter smells nutty and the milk solids turn brown. Remove from the heat and strain into the bowl; using a spatula, scrape the brown butter bits out of the pan and into the strainer. Reserve the contents of the strainer. Wipe the pan with a paper towel and place over medium-high heat. Add the melted butter and the shallot. Saut\u00c3\u00a9 until tender. Add the garlic and saut\u00c3\u00a9 1 minute more. Add the mushrooms and thyme, season with the salt and black pepper, and saut\u00c3\u00a9 until the mushrooms are tender and have given off their liquid. Add the vermouth and stir, scraping any brown stuff off the bottom of the pan (add more vermouth if necessary, to deglaze the whole pan). Cook until the pan is mostly dry. Stir in the cream and browned butter bits from the strainer and simmer until the mixture is thickened and sauce-like. It if seems dry, add a little more cream. Taste and season with more salt, black pepper, and thyme.<\/p>\n
7 Spoon the mixture onto the toasted bread and garnish with the Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brown Butter Chanterelle Crostini Golden yellow chanterelles grow in abundance in the forests surrounding Portland, and those in the know have their own secret foraging spots. But even if you are not a forager, you can easily find these delicacies in local markets every spring and fall. I add these buttery beauties to all manner of dishes, but I especially love them simply saut\u00c3\u00a9ed with brown butter to let their subtle flavor shine through. Here I have added a…<\/p>\n