Butter-fried chanterelles on toasted bread, also known as chanterelle toast, is a wonderful classic appetizer. Not only does this dish taste amazing, but it’s also incredibly easy to prepare.
Chanterelles are one of my absolute favorite mushrooms to both forage and eat. They are in season from June to November, so it’s the perfect time to enjoy them.
Chanterelles are among the most sought-after mushrooms in the forest, known for their golden color and delicate, nutty flavor. With just a few ingredients and minimal time in the kitchen, you can create a dish that impresses as a lunch, snack, or appetizer.
When working with fresh chanterelles, it’s important to dry sauté them first, especially if they’ve been harvested after a rainy period. These mushrooms contain a lot of water, which needs to evaporate to concentrate their flavor and achieve the perfect texture. Once the moisture is gone, add a generous amount of butter—don’t hold back! The butter adds richness and depth, perfectly complementing the natural taste of the chanterelles.
A touch of garlic and a sprinkle of finely chopped parsley further elevate the dish, while flaky salt and freshly ground pepper add the final flavor notes. Served on toasted bread, this dish becomes a simple yet impressive way to enjoy the delicate taste of chanterelles.
If you are interested in learning more about chanterelles check out my article: Chanterelle Foraging Guide; Facts, Identification, Health Benefits and 5 Recipes
Bon appetit!
Butter-fried chanterelles with parsley
Ingredients
Butter-fried chanterelles
- 200 grams (7 oz) chanterelles, cut into smaller pieces
- 2 tablespoons butter
- 1 clove garlic
- 2 tablespoons parsley, finely chopped
- Flake salt
- Freshly ground pepper
Extras
- 2 pieces toasted bread
Instructions
- Use a brush to gently remove dirt and debris. If the chanterelles are very dirty, they can be briefly rinsed. However, be sure to thoroughly dry them with a tea towel before cooking.
- Cut larger mushrooms into smaller pieces so that they are of uniform size.
- Heat a dry pan over medium-high heat. Add the chanterelles and let them dry sauté in the pan. They will release moisture, which should evaporate completely. Alternatively, you can remove excess moisture with a spoon. Stir frequently until all the water has evaporated.
- Once the water has evaporated, add the butter and finely chopped garlic to the pan. Continue to cook the chanterelles in the butter until they are golden.
- Just before the chanterelles are done, add the finely chopped parsley. Stir gently, then season the chanterelles with flaky salt and freshly ground pepper.
- While the chanterelles are finishing, toast the bread until golden. This can be done in the oven, in a toaster, or in a pan with butter.
- Arrange the butter-fried chanterelles on the toasted bread slices and serve immediately.
5 Comments
Hello there,
I would love to hear your opinion about this recipe! Did you make any changes to the recipe? Did you forage the chanterelles yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!
Best regards,
Helena Kirk
Nordic Forest Foods
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AGENCANTIK
AGENCANTIK I will always say that this is really good.