Sauteed Chanterelles with Garlic and Shallots and Grilled Bread

posted: 06/30/10

Take Home Chef, Episode 104: Braun's Menu


  • 5 tablespoons/75 g butter
  • 1 shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 14 ounces/400 g fresh chanterelle mushrooms, stem ends trimmed, halved if small and quartered if large
  • Salt and freshly ground black pepper
  • 1 tablespoon/less than 2 g thinly sliced fresh flat leaf parsley
  • 1 tablespoon/15 ml extra virgin olive oil
  • 4 1/2-inch-/1.3-cm-thick slices of San Francisco sourdough bread


  1. Melt the butter in a heavy based large frying pan over a medium heat. Add the chopped shallot and garlic and saut? 1 minute or until fragrant. Add the chanterelle mushrooms and season with salt and pepper.
  2. Saut? 5 minutes or until the mushrooms are tender and most of their juices have evaporated. Add the parsley and toss to combine.
  3. Meanwhile, heat a grill pan over a medium to high heat. Drizzle the olive oil over both sides of the bread slices. Grill the bread about 3 minutes per side or until heated through and golden brown. Place the bread slices on 4 plates. Top the bread with the saut?ed mushrooms and serve.
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