Best Chanterelle And Egg Sandwiches Recipes

BAKED EGGS WITH CHANTERELLES & THYME

Baked Eggs with Chanterelles & Thyme image

Fall has finally come and it's now the time for picking huge amounts of mushrooms in the woods here in Sweden. My favorites are the lovely and delicate chanterelles. They are so tasty!

Provided by Delphine Fortin

Categories Savory

Time 15m

Number Of Ingredients 9

Ingredients

1 Tablespoon butter
4 Tablespoons (60g) heavy cream
Salt and pepper
1 Tablespoon olive oil
4 oz. chanterelles
2 Tablespoons (30g) fresh thyme, minced (+1 for decoration)
1 shallot, minced
4 large eggs
1 oz parmesan cheese, grated

Steps:

Preheat the oven to 375°F (180°C). Butter 4 small bowls or ramekins.
In a medium sized blend the heavy crem and season with salt and pepper. Pour a scant tablespoon of heavy cream in each ramekin and set aside.
Heat olive oil in a small saute pan over medium high heat and add in chanterelles, thyme and shallots. Cook until chanterelles are tender, about 3-5 minutes. Evenly divide mixture between 4 bowls or ramekins and crack one egg on top of each bowl/ramekin. Season with pepper.
Place bowls in a baking dish and pour enough boiling water to come halfway up each bowl/ramekin. Place in the oven and bake for 15 minutes or until whites are set and the yolk is still soft. Sprinkle some fresh thyme to decorate and the parmesan cheese and serve immediately.

SAUTéED CHANTERELLES

Sautéed Chanterelles image

Provided by Moira Hodgson

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

Steps:

Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams