This easy Chanterelle Mushroom Recipe combines crusty bread, creamy ricotta and perfectly cooked chanterelle mushrooms. A little drizzle of honey is the finishing touch that makes this easy appetizer one delicious bite!
Hi everyone! How was your long weekend? It’s absolutely amazing that we are 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 chanterelle mushroom recipe that makes use of locally grown chanterelle mushrooms. This chanterelle mushroom crostini is like a fancy (and super delicious) mushrooms on toast recipe that you’re sure to love.
As you know, I’m no stranger to enjoying bits and bites. It’s honestly one of my favourite things and, most times, hubby and I would much rather enjoy apps than a big meal. How about you?
The season for chanterelle mushrooms 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 last bit of goodness summer has to offer. Feel me??
Funny story—>I told my mother that I was gifted some fresh local chanterelle mushrooms that a friend had foraged 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.
Chanterelle Mushrooms
I absolutely adore mushrooms. I enjoy all varieties and love the heartiness they add to a dish. My mother in law, on the other hand, not so much. Though, waaaaay back I did made her an 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 do ya think?
Chanterelle mushrooms can be super expensive so they are a real treat when I can get my little hands on ’em! When cooked, they have a lovely texture and, like mushrooms, taste earthy and just delicious!
I, personally, probably wouldn’t go foraging for mushrooms cause I’d be too afraid (aka paranoid) I’d pick the wrong thing, but I’d gladly take some from someone who knows what they’re doing.
How Do You Prepare Chanterelle Mushrooms?
Normally with, say, baby bella mushrooms I’d wipe any dirt off with a damp cloth or tea towel to prevent any excess moisture getting into them.
However, wild or foraged mushrooms, like these chanterelle mushrooms, can be quite dirty and a quick wipe just ain’t gonna do.
Cut a little from the base of the chanterelle mushrooms (the dirty part where they were in the ground) and discard. Give ’em a rinse under fresh, cold water to remove any dirt and debris. Pat dry with a tea towel and use. Nobody wants dirt in their mushrooms, do they 😉 ?
You can leave the smaller chanterelle mushrooms whole and cut the larger ones to suit your tastes.
How To Make This Chanterelle Mushroom Recipe
This gorgeous chanterelle mushroom crostini can be prepped and made in under 20 minutes – awesome, right?
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. So, all you have to do is –
- Brush some bread with olive oil and broil to get a little golden brown and crispy. Lay to one side.
- In a pan, add olive oil and butter. When butter is melted, cook garlic for a little.
- Then, add those beautiful fresh chanterelle mushrooms. Season with a little salt, pepper and thyme and cook just a bit.
- Spread some creamy ricotta cheese on your prepared bread and top with the chanterelle mushrooms. Give everything a little drizzle of honey and enjoy! Easy peasy, right?
Me, being a huge fan of savoury and sweet combos, really enjoy 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 😉
Tips & Variations for Making This Mushrooms on Toast Recipe
- Remember, if you do get mushrooms from friends (or even pick them yourself), just make sure you know what they are! Educate yourself and if you’re not sure, don’t eat!
- Like most little bites, this app is best enjoyed right away so the bread doesn’t get soggy.
- You can use another variety of cheese if you like. Goat cheese would work lovely.
- I happened to have a few little flowers remaining on our thyme from our herb garden and decided to garnish with some. If you’re feeling extra fancy (and have some on hand), do the same if ya like!
- Speaking of herbs, some finely minced chives would work lovely on these too.
Like this Easy Crostini Recipe? You May Enjoy These Too
- Mushrooms on Toast (3 Ways)
- Roasted Blueberry Crostini
- Roasted Acorn Squash Crostini
- Apple Crostini with Fig Jam and Pecorino from Marissa of Pinch and Swirl
Hope you love this sauteed chanterelle mushroom recipe as much as we do!
Until next time, take care and chit chat again soon,
~Dawn
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 Recipe {w/ricotta and honey}
Ingredients
- 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
Instructions
- 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.
Dawn, glad those mushrooms were the edible kind! This looks so delish! We love mushrooms and this crustini with the ricotta, thyme and honey takes it over the top! Lovely!
I know, right 😉 ?? Thank you so much, Kim!
I cannot imagine my refrigerator without mushrooms. They are my go to veggie! You have such sweet friends you gift you these gorgeous mushrooms Dawn!! Such a beautiful way to highlight them.
I hear ya! I definitely do 😉 Thanks so much Jenny!
Those mushrooms look amazing. We love mushrooms too, though Red takes care of all the cooking and such so I’m not really sure what kind I’m eating haha (will your mom be horrified? Moms are the best!). Hope we can find chanterelle mushrooms here. Have a wonderful week!
Thank you Jolina! Haha 😀 Have a wonderful week too!
OH…I LOOOOOOVE Chanterelle mushrooms and your recipe sounds absolutely divine. It is so quick to prepare but so delicious and makes an amazing appetiser.
PS.Your pictures look really stunning
Have a great week Dawn!
Thank you so much for the sweet comment Ashika!! You’re too kind 🙂 Have a great week too!
How lucky you are to receive such a gift! I’ve been told chanterelles grow here, but I’ve never found any. I did pick a bunch or morel mushrooms last year. They were amazing. I love that you used these mushrooms in an appetizer. It looks amazing….especially with a touch of honey!
I know 🙂 !Thank you Kathy! It was pretty tasty!
ahhh those mushrooms look gorgeous!!! not to mention that these crostini sound awesome, and just the kind of thing that i would most certainly spoil my dinner with (;
Thank you Heather! Haha! I totally know what you mean 😉
Finally made it over and so glad to see the awesome treat you have prepared for us:) It’s the weekend! Yeay!! I knew you’ll do something tasty with these chanterelles from when you first said you got them, but these crostini honestly surpass anything I could have imagined! So beautiful and for once I am pretty sure that I will chose wine. An oaky Chardonnay to be exact. Thank goodness we have some in the fridge. I will be imagining your crostini:) I mean, the thyme and the honey kiss and I just love ricotta. So yummy! Pinned! Have a great weekend!
High five to that!! Wow! You and wine 🙂 ? Can’t go wrong with wine and this recipe, that’s for sure! Thanks so much, my friend! Have a great weekend too!
Your Mom is hilarious!! This looks so good Dawn! The ricotta with the honey would be so yummy. I also love my bits n bites 😉 Pinned!! Have a great weekend!
Haha! I know! Thanks Katherine! Have a great weekend too 🙂
Those mushrooms are SO PRETTY!!! I love mushrooms, but I haven’t learned enough about them yet to know all the differences between varieties. I need to try more kinds!
Aren’t they, though?? Love mushrooms too 🙂
Dawn, it’s appetizers like this that make me say to heck with the meal cos I sure could make a meal of these! Those Newfoundland chanterelle mushrooms are ..or rather, were…GORGEOUS!!! You did such a fantastic job coming up with this appetizer! I adore sweet and savory combos too – and wow – my minds blown at all the different tastes and flavors and textures each of these bites carry! Happy 2nd weekend in September – how fast is 2017 eh?!?
Hope you and your hubs have a wonderful weekend! XOXO
I totally know what you mean, Shashi!! Thank you very much! It really is amazing how fast time flies! Have a wonderful weekend too, my friend! XOXO
Chanterelles are such fun mushrooms, I love their spotlight in this recipe! The crostinis look so perfect, too pretty to eat!
Luci’s Morsels | fashion. food. frivolity.
Thank you Luci 🙂 !!
Wish your friend was my friend too so I could get me some ‘shrooms too! LOL! Seriously, I love chanterelle mushrooms and to get fresh picked ones would be a total dream. I’ll have to get some regular ol’ store bought ones to make it for game day apps. Bet it will still be super yummy 🙂 Cheers to a great weekend, my friend.
Right? Me too! Enjoy! Have an awesome one! XOXO
Saving your recipe straight away as I’m making it very soon, like it very much.
That’s awesome to hear! Thank you Jagruti 🙂
This is my kind of appetizer! They look delicious. I can be a little picky with mushrooms, but I love portobello burgers and putting mushrooms in risotto.
Woo hoo! Thanks Nicole! I hope you give ’em a try 🙂
Crostini is one of my favorite things and now you’ve added chanterelle mushrooms. Delicious!
Me too Ginny! Thanks so much 🙂
Yum! Looks so delicious. Definitely saving this for later!
Yay! Thanks Lauren 🙂
I am so excited for all the autumn food and this looks just beautiful. Great flavour combo
I am too! Thanks Dannii 🙂
Moms are so funny. I guarantee mine would have exactly the same reaction as yours 🙂 You’re soooo lucky to have such amazing friends to bring you mushrooms. Ugh. I might have to move up there so I can be their friend too 🙂 This crostini just looks to die for!
Haha! I know 😉 It definitely was a treat! Thanks Kelsie!
I love chanterelles, and these sound so perfect Dawn! good to be back!
Me too Gaila! Thank you so much 🙂
These are gorgeous!! I bet they taste amazing!
Thank you Mindy! That do taste pretty delish 🙂
What a flavorful app! I’ve never used those mushrooms but the color is so pretty. Football snacks for me!
Thank you very much Karen! They are definitely a unique colour and they totally would make a delicious snack 🙂
Wow! First of all – you know how I feel about crostini! And this flavor combination has me all sorts of giddy!! I can imagine that drizzle of honey at the end…just puts it over the top! Thank you fro sharing one of my faves! This is a keeper! Have a beautiful day, my friend! XOXO
I do, I do!! Thank you Annie! So happy you like it 🙂 Have a fab day too! XOXO
Mushrooms are my favorite! I could eat them for breakfast, lunch, and dinner, I just love them SO much! Crostini is one of my favorite appetizers, so I’m loving this fun dish. Sounds delicious with the fresh thyme and honey, too. My kind of appetizer! Pinned! Hope you have a wonderful weekend!
Me too!! Thanks so much, Gayle 🙂 Have a wonderful weekend yourself 😉
What a wonderful way to enjoy those wonderful mushrooms! I’ll take a dozen 😉
It surely was! You got it Jennifer 😉
You put those mushrooms to great use Dawn! This little appy looks amazing ! And one that we’d all enjoy! Thanks so much for sharing it!
Thanks Mary Ann! It was super delish 🙂