Sautéed Chanterelle Mushrooms on Garlic Toast with Herbed Cashew Cheese
Prep Time:
20 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
About the Recipe
Golden sautéed chanterelle mushrooms are piled over crispy garlic toast and creamy herbed cashew cheese. Simple, savory, and earthy, this makes a beautiful brunch, appetizer, or light meal.
Ingredients
Herbed Cashew Cheese
- 1 cup raw cashews, soaked
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 small garlic clove
- ½ teaspoon sea salt
- ¼ cup water, plus more as needed
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- Freshly cracked black pepper, to taste
Sautéed Chanterelles
- 12 oz (340 g) fresh chanterelle mushrooms
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon fresh lemon juice
Garlic Toast
- 4 thick slices rustic sourdough bread
- Olive oil, for brushing
- 1 garlic clove, peeled
For Serving
- Fresh chives or parsley
- Fresh thyme
- Freshly cracked black pepper
- Flaky sea salt, optional
Servings
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Linked Recipes
Preparation
Step 1
Drain and rinse the soaked cashews. Blend with the lemon juice, nutritional yeast, garlic, salt, and water until completely smooth, adding more water if needed.
Step 2
Transfer the cashew cheese to a bowl and fold in the chives, parsley, thyme, and black pepper. Adjust the lemon and salt, then set aside.
Step 3
Gently clean the chanterelles, removing dirt and debris, and tear or slice any particularly large mushrooms.
Step 4
Heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the chanterelles in an even layer and cook undisturbed for a couple of minutes before tossing.
Step 5
Continue sautéing until tender and golden and any released moisture has cooked away. Add the garlic and thyme and cook for 1 minute.
Step 6
Season with salt and black pepper, finish with lemon juice, and remove from the heat.
Step 7
Brush both sides of the sourdough with olive oil. Toast in a hot skillet or under the broiler until deeply golden and crisp, then rub each hot slice with the peeled garlic clove.
Step 8
Spread the herbed cashew cheese over the toast, spoon the warm chanterelles on top, and finish with fresh herbs, black pepper, and optional flaky salt. Serve immediately.
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