This chanterelle mushroom recipe is made with fresh Newfoundland chanterelle mushrooms. The chanterelle mushrooms are lightly sautéed with garlic and fresh thyme. Then, a generous helping is piled on creamy ricotta topped crusty bread. To put the icing on the cake, it’s then drizzled with a touch of honey! These Chanterelle Mushroom Crostini with Ricotta, Thyme and Honey are one delicious bite!
Hi everyone! How was your long weekend? It’s absolutely amazing that we are, like, a week into September. My mind is blown. Blown, I tells ya! When I look at my calendar and see the date, I think it must be a mistake or something. Before we get into the ever-so-popular pumpkin spice everythang season, I want to share this delicious recipe that makes use of locally grown chanterelle mushrooms. The season for them is really short around here, so we have to enjoy ’em while they’re here. Plus, why not share something delicious?! We have lots of time for pumpkin recipes (which I love) but, until then, let’s enjoy every bit of goodness summer has to offer. Feel me??
Chanterelle Mushroom Crostini
I absolutely adore mushrooms. I enjoy all varieties and love the beefiness that they add to a dish. My mother in law, on the other hand, not so much. Though, waaaaay back when I did make her this awesome mushroom risotto and she absolutely loved it! Maybe it was the creamy goodness of the Arborio rice or the copious amount of cheese. Who knows?! If I convinced her then that mushrooms taste fantastic, maybe I can again with this chanterelle mushroom crostini. What ya think?
You may remember last week, I mentioned that a friend hooked us up with some fresh, local chanterelle mushrooms and I was determined to put them to good use! I wanted to create a simple, but tasty, recipe that really showcased the beautiful mushrooms. I didn’t want anything complicated and really wanted the mushrooms to shine and, boy oh boy, did they ever! Me, personally, probably wouldn’t go foraging for mushrooms cause I’d be too afraid (aka paranoid) I’d pick something that would temporarily make me go a little cray cray, but I’d gladly take some from someone who knows what they’re doing.
I told my mother that I was gifted some chanterelle mushrooms that a friend had gotten around his property.
Mom looked at me straight in the face and said ‘Mushrooms?! You better know if they’re the edible kind!!’
My response – ‘Ummmm, mom, they’re actually allllll gone?
Mom looked relieved…..I think.
Easy Crostini Recipe
This gorgeous chanterelle mushroom crostini can be prepped and made in about 15 minutes or less. Basically, the bread is toasted, the mushrooms are cooked for just a bit and then it’s all assembled. It makes for a delicious and impressive little appetizer when you have friends or family over.
Me, being a huge fan of savoury and sweet combos, love the touch of honey over top. It really adds a little somethin’ somethin’ to this recipe. You don’t need a lot, just a kiss as I like to say 😉
Like most little bites, this app is best enjoyed right away. But, I’m pretty sure that won’t be a problem!
I happened to have a few little flowers remaining on our thyme from our herb garden and decided to garnish these babies with some. If you’re feeling extra fancy, do the same.
Oh, and remember, if you do get mushrooms from friends, just make sure they know what they are picking?
Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last post, you can check it out here.
P.P.S. If you think this chanterelle mushroom recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Chanterelle Mushroom Crostini with Ricotta, Thyme and Honey
- 8 slices bread -roughly 2 inch x 2 inch, 1/2 inch thick
- 2 tbsp olive oil -divided
- 1/2 tbsp butter
- 2 cloves garlic -finely minced
- 225 grams fresh chanterelle mushrooms -cut into thirds or quarters depending on size
- 1/4 tsp salt
- 1/4 tsp black pepper
- t tbsp fresh thyme -finely minced
- 1/2 cup ricotta cheese
- 1.5 tbsp honey
- Place bread on baking sheet and use 1 tbsp of olive oil and brush bread. Broil on high 2-3 minutes, being careful not to burn. Carefully, remove from oven and lay to one side.
- In a pan on medium high heat, add remaining 1 tbsp. of olive oil and butter and melt. Add garlic and cook 30 seconds to a minute, stirring and being careful not to burn.
- Add mushrooms, salt, pepper and thyme and cook 3 minutes.
- Place about 1 tbsp. of ricotta cheese on each slice of bread. Distribute mushrooms evenly over top and drizzle with honey. Serve and enjoy immediately.