Chanterelle Mushroom Ragout Crostini
Photo by Andrew Cebulka recipe yields 6 servings - 1½ pounds chanterelle mushrooms - 2-3 tablespoons butter - 1 tablespoon olive oil - 1 finely chopped shallot
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Skillet
- Spatula
- Wooden spoon
- Baking sheet
- Oven
- Serving platter
- Plate
Ingredients
- 1½ pounds chanterelle mushrooms
- 2-3 tablespoons butter
- 1 tablespoon olive oil
- 1 finely chopped shallot
- 1 finely chopped garlic clove
- ¼ cup dry white wine
- 1 cup heavy cream
- ½ teaspoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh chopped herbs (thyme, chives, chervil, Italian parsley)
- 12 crostini or toasted slices of brioche bread
- 6 quail eggs, fried
- Salt
- pepper
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