Chanterelles for Breakfast, Lunch, and Dinner: Three Simple Recipes
It just so happened that I bought way too many chanterelles in the market and had to eat them a few times a day. Ok, this was supposed to be a complaint, but really, we all know: the best day of the year is the one you get to eat chanterelles three times a day. Perhaps it was even the best day of my life. After the wedding day, of course – that’s something you only get to experience once in a lifetime, isn’t it?
Breakfast toast with chanterelles and fried egg
a slice of bread;
a handful of chanterelles;
a piece of bacon (or pancetta, or something similar);
Finely chop bacon/pancetta and throw them into a pre-heated pan.
Wash and chop the chanterelles and add them to the same pan.
Since we still have some fat in the pan, add the bread and toast it.
Top your toast with chanterelles. Sprinkle some cilantro.
And since it’s breakfast, fry an egg to top it all off.
Chanterelle soup two ways
standard aromatics: onion, garlic, leftover green stems (where else will you use them, anyway?);
pancetta or butter for frying;
greens for serving
Fry the aromatics in butter or with the pancetta.
Bring a pot of water to a boil, add the aromatics, finely chopped potato, and chanterelles, which you hopefully have already washed.
Boil until the potatoes are edible.
Now, you need to add the soup to a bowl and sprinkle with greens, so it’s pretty.
Next day, put the leftover soup into a blender, and enjoy a creamy chanterelle soup. No need for cream. Why do you think I added the potato? It will do the magic in terms of the soup texture.
Chanterelles with fried potatoes
maybe something else?
I’m embarrassed to type this. Do you really need instructions for pan-frying potatoes and mushrooms?