CALIFORNIA CHANTERELLES WITH GOAT CHEESE CROUTONS

California Chanterelles with Goat Cheese Croutons image

Provided by Food Network

Time 40m

Yield 3 servings

Number Of Ingredients 14

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

Steps:

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.
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.