Toasts with chanterelles, sun-dried tomatoes, and cheddar

Chanterelles, or edible pepper. Mushrooms with an amazing taste and perfect for stewing, frying or seasoning.

Although I am not a fan of mushrooms, I like to try it from time to time. I present a simple way to get these mushrooms, just right for dinner.


3 servings (or 6 smaller)

  • 200g of chanterelles
  • 1 small onion
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • 4 sun-dried tomatoes
  • 6 slices of bread
  • 50g  cheddar
  • salt, pepper
  • basil pesto (optional)

Soak the chanterelles in water with salt to get rid of sand, rinse thoroughly and dry. Cut larger mushrooms into smaller ones.

Heat the olive oil in a frying pan. Add chopped onion and fry for a while. We add chanterelles. Lightly salt it.

After the excess water has evaporated, add the butter. Fry for a few minutes until tender.

We bake the croutons in the oven or in a toaster. We grease them with pesto if we use.

Put the fried chanterelles, dried tomatoes cut into strips and small pieces of cheese on top of the toasts. You can sprinkled with light freshly ground pepper.

Enjoy your meal!

Polub nas:


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