on fall mornings, some
balancing in the earth
on one hoof
packed with poison,
chunkily, and delicious
- Mushrooms, Mary Oliver
I've seen them for weeks now, wild mushrooms in different shapes and sizes. They draw my attention, but I keep walking past them, not buying any.
When I opened my weekly veggie box, I discovered a box of mushrooms. Now I really had to make something with them. Bruschettas were already in my head for a while and mushrooms seemed perfect on them. But, the ones in my box weren't quite suitable for them. They were too big. Luckily for me, I found some chanterelles in my grocery store. This time, I didn't walk past them, but took those golden beauties home!
Chanterelles are wild mushrooms. They grow near conifers and broad/leaved trees and like a cool, humid climate.
If they grow in your country you are very lucky: you could go foraging! However, go with someone whose an expert at foraging mushrooms. You don't want to take the wrong ones home!
A chanterelle has a meat like kind of texture. You can compare it a little bit to chicken. They are very tasty, but also super healthy. They contain vitamin A, B and minerals like potassium.
One of my colleagues told me today: whatever you do, don't wash the chanterelles! They absorb the water and that changes the texture. Your mushrooms will taste like rubber. What you can do is use a special brush to clean the chanterelles or use a damp towel.
Bruschetta with chanterelles and mashed carrots.
(Lunch for 1, or a snack for 2)
Fresh parsley, roughly chopped
Sourdough bread (sliced)
Salt and pepper
10 oz carrots
1 garlic clove,
1 shallot, diced
1 teentje knoflook
1 tablespoon of butter
1 teaspoon of maple syrup (optional)
Peel the carrots and cut into small pieces. Cook until soft. Drain the water and add the butter. Let it melt. Add the parsley and if you want the maple syrup. Mash everything.
Preheat the oven to 350 degrees. Rub the slices of bread with olive oil and garlic. Toast in the oven for 8-10 minutes. Verhit de oven voor op 180 graden. Besmeer de sneetjes
Meanwhile, heat butter or oil in a skillet or a frying pan on middle high heat. Add the shallot together with some salt and pepper. Stir well. After a couple of minutes, add the chanterelles and thyme. When they have nice brown color (after 10 minutes or so), the mushrooms are done.
Spread the mashed carrots on the toasted bread. Divide the mushrooms evenly on the slices. To finish, add a little bit of olive oil, salt and pepper and some parsley. Enjoy!