Recipe: Chanterelle Toast
This is our go-to comforting autumn recipe, combining seasonal vegetables and herbs where nutrients and flavors are at their peak.
What you'll need for two people:
1 aubergine, sliced
1/2 zucchini, sliced
300 g chanterelles,
brushed clean
2 garlic cloves, peeled
Fresh rosemary
1/2 tablespoon
white wine vinegar
1,5 dl plant-based cream
Parmigiano, grated
1 tablespoon butter
Olive oil
Salt and pepper
2 large slices of sourdough
bread
Method:
Preheat the oven to 180°C. Place the sliced aubergine and zucchini on a lined baking sheet. Drizzle some olive oil, salt, and pepper evenly. Place in the oven for about 20 minutes until light brown.
Heat your pan over medium-high heat; add butter and the chanterelles to fry for 5-10 minutes until they release liquid and lovely aromas. Add the garlic cloves and as much rosemary as you prefer. Then, add the white wine vinegar and let it evaporate. Lastly, pour in the cream and let it simmer on low heat until it thickens—season with salt and pepper to taste.
Drizzle the sourdough bread with olive oil and put in the oven for about 4-5 minutes until crisp.
When all your ingredients are ready, assemble the toast as follows: on the sourdough bread, lay 3-4 slices of aubergine, 7-8 slices of zucchini, and a good amount of the chanterelle mixture topped with some freshly grated Parmigiano, rosemary and pepper.
We hope you enjoy it!
xxx
