American

Chanterelle Toast With Apricot Chutney

by:
August  4, 2020
5
1 Ratings
Chanterelle Toast With Apricot Chutney
Photo by Danielle Prewett
  • Prep time 1 hour
  • Serves 2, generously
Author Notes

There's a good reason why mushrooms on toast are so popular. It's the combination of chewy and crunchy textures that works so well together. This recipe kicks it up a notch using wild mushrooms and stone fruit for an interesting take on sweet and savory flavors.

What sets chanterelles apart from earthy porcinis or morels is their fruity aromatic compounds. With a little imagination, you'll find they even smell like apricots. What's even more fascinating is that stone fruits are coming into season at the same time this fungus is fruiting. Coincidence? No. As unusual as it sounds, nature intended for these two ingredients to pair well together. In other words, umami-rich mushrooms and apricot chutney are a match in heaven.

Pile them high on top toasted sourdough layered with whipped goat cheese, apricot chutney, and fresh arugula for a special meal. —Danielle Prewett

What You'll Need
Ingredients
  • For the Chanterelle Toast:
  • 4 ounces goat cheese
  • 1 cup heavy cream
  • 1 splash neutral oil, such as vegetable, canola, or safflower
  • 1/2 pound chanterelle mushrooms, cleaned
  • 1/2 shallot
  • 1 pinch kosher salt and freshly ground black pepper, plus more to taste
  • 1 tablespoon unsalted butter
  • 2 thick slices sourdough bread, toasted or grilled
  • 2 tablespoons apricot chutney (recipe below)
  • 1 handful arugula
  • 1 pinch Aleppo pepper, plus more to taste (optional)
  • For the Apricot Chutney:
  • 1 splash neutral oil, such as vegetable, canola, or safflower
  • 1/2 shallot, sliced
  • 1/2 tablespoon minced ginger
  • 1 tablespoon apple cider vinegar
  • 1 pound (2 cups, packed) apricots, pitted and chopped
  • 1/8 teaspoon kosher salt
  • 2 tablespoons honey
  • 1/8 teaspoon Aleppo pepper (or crushed red pepper flakes)
Directions
  1. For the Chanterelle Toast:
  2. In the bowl of a small food processor, blend the goat cheese and heavy cream together. Set aside.
  3. Heat a sauté pan over medium heat. Drizzle in a tablespoon of oil and add the sliced shallots. Cook for a few minutes until they just start to soften. Increase the heat to medium-high and add the chanterelles. Once you lay the mushrooms down, leave them down and let them release their liquid. Every few minutes, give them a stir until they are brown all the way around. The shallots should be caramelized. Towards the end of cooking, add butter and stir. Season with salt and pepper to taste.
  4. Build the mushroom toast by layering the whipped goat cheese on the bottom, followed by a spoonful of apricot chutney, some fresh arugula, and then half the chanterelles. Garnish with a sprinkle of Aleppo pepper.
  1. For the Apricot Chutney:
  2. Heat a small saucepan over medium heat. Add a drizzle of neutral oil and cook the shallot and minced ginger until soft.
  3. Deglaze with the apple cider vinegar and stir in the apricots, salt, honey, and chile flakes. Reduce the heat as needed and gently simmer until the chutney thickens to coat the back of a spoon. This process may only take 10 to 15 minutes.
  4. Remove from the heat and store in an airtight jar in the refrigerator once cool. This can be made several days in advance.
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