Food & Cooking Recipes Appetizers Finger Food Recipes Chanterelle Toasts 4.3 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Yield: 16 toasts Ingredients ½ stick unsalted butter 1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into ½-inch pieces ½ 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 Directions Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes. 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. Rate it Print