A wonderful and absolutely delicious childhood memory I have is the autumns in Sweden and how I loved visiting my grandmother and enjoying her freshly picked gold from the forest. Grandma's chanterelle toast is a taste memory I will never forget and which will be extra strong now that autumn is approaching. It had everything a true chanterelle sandwich should have; the butteriness, the crunchiness, the sharp cheesy taste and its amazing aroma.
I have updated her recipe a bit and choose to highlight each of these flavors individually.
Chanterelle Toast with Parmesan Cream, Burned Spring Onion and Pickled Radish

Sooooo yummy!
Ingredients:
For 4 protions
Chanterelles:
800 g chanterelles
50 g of butter
salt
pepper
Parmesan cream:
1 dl creme fraiche
175 g parmesan cheese, finely grated
1 teaspoon Dijon mustard
Roasted spring onions:
1/2 cup oil
2 tablespoons of butter
1 clove of garlic
Other:
4 slices of sourdough bread, fried in butter (as I am gluten intolerant, I use gluten-free bread)
Pickled radishes (1/2 dl vinegar, 1/2 dl sugar, 1 dl water)
Garnish, green leaves
Method:
Chanterelles:
Start by cleaning the mushroom.
Fry the chanterelles in a dry frying pan first so that all the liquid evaporates.
When all the liquid has evaporated, add butter with the mushrooms.
Fry until golden and season with salt and pepper.
Parmesan cream:
Finely grate the parmesan
Mix the creme fraiche, parmesan and mustard to a smooth, rather firm creme.
Roasted spring onions:
Peel the onion and cut off a piece of the bottom
Heat oil on medium heat in a heavy-bottomed saucepan
Place the onion in the oil and fry until soft and blackened
Add a crushed clove of garlic and butter for the last five minutes
Remove the onion and let cool
Remove the outer layers that are black and then peel the rest of the onion into fine wedges.
Serving:
Divide the bread slices into four equal slices and fry in butter until golden and crispy
Drain on paper towels before placing four pieces of bread on each plate.
Spread or spread the parmesan cream between the bread slices. Spread chanterelles over toast and cream.
Garnish with radishes, the burnt onion and the green leaves.

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