Chanterelles with Eggs and Toasted Baguette

 

Chanterelle mushrooms are plentiful here in the great PNW (as are many types of fungus and mold), I think it has something to do with our wet climate. Just one more reason to welcome the rain instead of curse it. These fluted fungi are a rare treasure and their appearance in the produce stalls is an even I anticipate with baited breath. Happily, the markets are currently filled with magnificent mounds of them, just begging to be eaten.

As we are at the height on chanterelle season now, I am on the hunt. No, I am not tromping around the forest foraging my own mushrooms, rather I have been going from market to stall trying to seek out the best price on the best chanterelles and I found it. Corner Produce is one of my top two produce stalls* in Pike Place Market, they carry lovely fresh produce with a wide variety from local sources. The other day they had the most amazing looking chanterelles foraged that very morning from right here in Western Washington for $7.99 a pound. Most places had them for between $14-$19 a pound. So, I bought a pound and began to plan my dish on the walk home feeling quite satisfied with myself. I saved my jig of joy for home.

I cleaned my saffron colored chanterelles, removing dirt and tiny fern fronds from the stem and cap. I studied what seemed to be their accordion-like folds, marveling at how unique this little delicacy is. In reality, those folds are actually more like strings (in the best possible way), and because of that you may simply tear them apart instead of cutting them. I can’t explain it, maybe it makes the preparation process seem more rustic, but there is something very satisfying about ripping a mushroom in two. Rather primal sounding, isn’t it?

Some of you may remember my post about the amazing food at the local pintxo bar Txori and I sang the praises of well seasoned wild mushrooms paired with a fried egg on a toasted baguette. My dish is very similar, only I offer a few ideas to make it more versatile. This weeks dish can be served as a comforting main dish, an appetizer or even a hearty breakfast with just a few minor wardrobe changes.

Chanterelles with Eggs and Toasted Baguette

The Baguette

1 Baguette, quartered and sliced lengthwise -or- sliced into crostini for the appetizer version

Olive Oil

1-2 Garlic Cloves

Brush each side of your bread with olive oil. Fire up your broiler and toast your bread on each side until golden. After you remove the bread from the oven, allow it to cool a moment before rubbing each slice with a garlic clove.

You could grill the bread as well.

The Mushrooms

1 lb Chanterelle Mushrooms (or whatever type you want), wiped clean, trimmed and torn into quarters.

2 TBS Butter

Sel de Mer or other salt, to taste

2 Garlic Cloves, minced or grated

Freshly Ground Pepper, to taste

2 cups Chicken or Vegetable Stock ( the thicker homemade stuff will help you here, but you can get away with the other)

Melt the butter in a large saute pan over medium heat, before adding the mushrooms and salt. When the mushrooms begin to soften add the garlic, give it a stir and then add the remaining ingredients. Allow the mixture to reduce by about half, if it gets too dry add in a bit more stock as you see fit, there should be enough to spoon over the dish. After it has reduced and thickened, spoon the mixture over the prepared baguette.

Note: Make sure the mushrooms are kept warm until you are ready to plate.

If you are making the appetizer version, allow the liquid to reduce a little further to avoid a giant mess when assembling.

The Eggs

4-8 Chicken Eggs, depending on how many you want for each serving -or- 16-20 quail eggs for the appetizer version.

A splash or blob of either butter, bacon grease or olive oil

Sel de Mer or other salt, to taste

Freshly Ground Pepper, to taste

Add the butter (or other chosen fat) to a hot skillet and allow to melt. Crack your eggs into the pan and cook until the white is set and the yolk still sunny (unless that freaks you out, then you can cook the dickens out of it). Place the egg gently over your mushroom topped baguette and serve.

Note: For the breakfast option, I like to crisp a few pieces of speck or bacon and arrange them in a fashionable way with the dish.

* Corner Produce is tied with Sosio’s (formerly Manzo Bros. I think), for my favorite produce seller in Pike Place Market.