culinary review

Sauteed Chanterelle Mushrooms in Cream on Toast

Last Modified: 10/27/10
First Published: 10/27/10
Views: 738
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Views: 738

Few things are as delectable as chantarelle mushrooms sauteed in cream and served on toast. If you have the good fortune of coming across chantarelle mushrooms in the grocery store, at the farmer's market, or perhaps even in the forest, then you definitely want to use them carefully. First of all, in the store they are rather expensive to buy, so you might not be able to afford to buy too many. Secondly, chantarelles have such as a wonderful distinctive taste and it would be a shame to waste them by adding too many ingredients or cooking them the wrong way.

This is simply one of the best appetizers or small meals you can serve. Sauteing these mushrooms in butter, releasing their liquids, and then simply adding heavy cream and some salt and pepper really brings the best out of these delicacies. Some fresh parsley on top completes the meal and adds some color.

4 servings – small appetizer portions

  • 3 tablespoons of butter
  • 1 pint of chantarelles (or more if you have on hand)
  • 1 cup of heavy cream
  • salt and pepper
  • 4 pieces of white bread, toasted
  • fresh parsley


Heat up a sautee pan, add the butter and let melt. Add the chantarelles and some salt and let cook on medium – high heat and let the mushrooms reduce their liquids. This takes a few minutes, you don't want to rush the process. Once the mushrooms are starting to brown, add the cream and let simmer for a few minutes. Taste and add some salt and pepper to taste.

Toast the bread, and distribute the mushrooms evenly. Add some freshly chopped parsley and serve immediately.