California Chanterelles with Goat Cheese Croutons

Total Time:
40 min
20 min
20 min

3 servings

  • 3 ounces butter
  • 1 pound California chanterelles, cleaned and sliced
  • Salt and freshly ground black pepper
  • 2 shallots, finely diced
  • 1 1/2 tablespoons chopped fresh parsley leaves
  • Goat Cheese Croutons, recipe follows
  • 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

  • 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.

  • 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.

Goat Cheese Croutons:
  • 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

  • Preheat the oven to 325 degrees F.

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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