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Under 30 Minutes

Chanterelle Toasts

  • Prep:
  • Total Time:
  • Yield: Makes 16 toasts
Chanterelle Toasts

Source: Martha Stewart Living, January 2013


  • 1/2 stick unsalted butter
  • 1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips


  1. Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.

  2. Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.

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