Sauteed Chanterelles on Toast

• 1 lb. chanterelles
• 2 shallots
• 1/2 clove garlic
• Parsley
• 1 tbsp. unsalted butter
• Salt and pepper
• 1/4 cup heavy cream
• creme fraiche
• 4 slices bread

1. Gently clean the mushrooms with a brush or a pairing knife to remove dirt and small leaves.
2. If the chanterelles are large, slice them; otherwise leave them whole.
3. Peel the shallots and garlic and chop very finely.
4. Chop approximately 1 tbsp.
5. parsley.
6. Heat the butter in a saute pan, add the cleaned chanterelles, season with salt and pepper, and cook over high heat for 3 minutes.
7. Add the shallots and garlic and cook for another minute.
8. Pour in the cream, reduce the heat, and simmer for 5 minutes, until the mushrooms are coated with a silky cream reduction.
9. Meanwhile, toast the slices of bread and put them on a platter.
10. When the mushrooms are ready, pour them over the toast.
11. Sprinkle with the chopped parsley and serve as an appetizer.

chanterelles, shallots, clove garlic, parsley, unsalted butter, salt, heavy cream, creme fraiche, bread

Taken from www.foodgeeks.com/recipes/4575 (may not work)