Autumn is the mushroom season: served on a slice of baguette with gruyère and walnuts and paired with an endive salad, chanterelles are truly delicious. try also this skyr cake with blueberries recipe too.
Main course For 4 people
1 baguette of 320 g
2 cans of chanterelles of 200 g, drained weight 120 g
1 0 walnut leaves
½ bunch of parsley
1 clove of garlic
1 dl of rapeseed oil
60 g of grated gruyère
4 Belgian chicory
4 tablespoons of white balsamic vinegar
1 teaspoon of sweet mustard
Freind’s kitchen recipes, Ginger and lime herbal tea.
How to proceed
Preparation: approx. 25 minutes
Preheat the oven to 180 ° C. Cut the baguette in half lengthwise and then in four. Pour the chanterelles in a colander and let them drain. Chop the walnuts and parsley. Add the crushed garlic to the mince. Mix the mushrooms, chopped parsley, walnuts and garlic with half the oil. Season with salt and pepper. Spread the dough on the pieces of bread and sprinkle with the gruyère. Bake in the centre of the oven for approx. 12 minutes. Meanwhile, halve the endive heads lengthwise and cut into 1 cm wide strips. Mix with the rest of the oil, the balsamic and mustard. Season with salt and pepper. Serve the croutons with the salad. You may be interested to read sago coconut cookies recipe/ virtue chocolate and the benefits.