That was a lot of chanterelles we picked and they have been on my menu every day. Last night was a more unusual appetizer, kind of a tapenade of chanterelles in a small tart shell. This a good use for the chanterelles that are broken or don’t look so good and although it is not a lot of work, the result is one of the best mouthful I ever had.
Sauté some chanterelles in olive oil for about 8 minutes. Transfer a cup and a half of cooked mushroom to the food processor and chop fine with 1 clove garlic, 2 tbsp sun-dried tomatoes preserved in oil, 100 gr fresh goat cheese, 4 tbsp balsamic, 1/4 cup chopped cilantro or parsley, sprinkles of hot sauce, 1/4 cup of 30% cream, salt and fresh ground pepper. Fill the tart shells with lots of mixture. Bake at 350 for 40 minutes or time to cook the pastry. Decorate with a pitted black olive.
Notes: I used the small tart shells today and the above was plenty for six. The mini-tart shells are better as an appetizer since they are just right as a mouthful. The sun-dried tomatoes should be soaked in advance if they are not preserved in oil.
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