Chanterelle-Cheddar-Maple Syrup Tartine
A unique lunch idea from Maple Culinary Ambassador Marc-André Royal. Woody chanterelle mushrooms find the right complement in maple syrup.
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Cooking tools:
- Oven
- Stove
- Skillet
- Toaster
- Baking sheet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 450 g (1 lb) chanterelle mushrooms
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) canola oil
- 2 gray shallots, chopped
- 5 cloves garlic, chopped
- 30 ml (1 oz) maple whisky
- 60 ml (¼ cup) 35% cream
- 15 ml (1 tbsp) fresh rosemary, chopped
- 15 ml (1 tbsp) fresh thyme, chopped
- 45 ml (3 tbsp) maple syrup (preferably amber syrup, for its rich flavour)
- 4 thick slices of crusty bread
- 250 ml (1 cup) strong cheddar, grated
- Salt and freshly-ground pepper, to taste
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