California Chanterelles with Goat Cheese Croutons

  • Yield : 3 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Bonfire Smoky Mary

  • Fresh Cran-Apple Crostata


  • 3 ounces butter
  • 1 pound California chanterelles, cleaned and sliced
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 2 shallots, finely diced
  • 1 1/2 tablespoons chopped fresh parsley leaves
  • Goat Cheese Croutons, recipe follows
  • 3 tablespoons butter
  • 12 baguette slices, sliced 3/8-inch-thick
  • 2 ounces grated Parmesan
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon chopped fresh rosemary leaves
  • 1/4 teaspoon chopped fresh thyme leaves
  • 1 1/2 ounces goat cheese


Step 1

In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough

Step 2

Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper.

Step 3

Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms.

Step 4

Preheat the oven to 325 degrees F. 

Step 5

Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms.

Leave a Reply

Your email address will not be published. Required fields are marked *