Chanterelle Crostini with Garlic Cream
Healthy, because
Even smarter
This crostini is delicious and packed with nutrients like lycopene and vitamin D from the chanterelles.
If you don't have chanterelles, you can use whichever mushrooms you have available.
Ingredients
- For the garlic cream
- 4 fresh garlic cloves
- 2 egg yolks
- 1 tsp sharp Mustard
- salt
- white peppers
- 200 milliliters olive oil
- ½ Tbsp lemon juice
Preparation steps
For the garlic cream all ingredients should be at room temperature, so best to take at least 30 minutes before cooking from the refrigerator. Peel and press the garlic cloves. Combine with the yolks, mustard, and a pinch of salt and pepper. Beat all in a large bowl until white-creamy. Add the oil a drop at a time to start, later slowly flowing, while beating constantly. Always blend the oil completely before more is added. Finally, mix in the lemon juice. Season with salt and refrigerate until ready to serve.
Preheat the oven to broil.
Brush chanterelles and quarter or halve depending on the size. Peel garlic and finely chop.
Place the bread slices on the oven rack and toast until golden brown on both sides under the broiler.
Cook the mushrooms with the garlic in hot oil in a pan about 3 minutes until golden brown. Season with salt and pepper.
To serve, spread the garlic cream on crostini and top with the mushrooms. Garnish with chervil and serve immediately.
