Chanterelles are always a bright orange colour and are generally on the smaller size, perfect for recipes that leave them whole to show them off. Chanterelles are easy to clean with a light brush, but they’re best eaten soon after picking, when they are firm and not yet wilted or bruised.
Makes 2 toasts
2 slices country or sourdough bread
2 tbsp unsalted butter
1 cup fresh, cleaned chanterelle mushrooms (cut larger ones to the size of a loonie)
1/4 tsp salt
Microgreens or parsley (optional)
1 cup cooked frozen peas (or fresh if you have them!)
4 tsp lemon juice
1 1/2 tsp salt
1/4 cup tahini
Very cold water, about 2 tbsp
Pea hummus: In a food processor, purée the cooked peas until quite smashed together. The peas will not fully purée until you add liquid; however, the more puréed they are before the liquid is added, the smoother the hummus will be. Add the lemon juice, salt and tahini and purée until the mixture forms a smooth but thick paste. With the machine running, add the very cold water, 1 tbsp at a time, until the consistency is of thick sour cream. Adjust the seasonings to taste. Set aside the hummus until ready to use. The remainder can be stored in the fridge for up to 5 days.
Toast the bread in a toaster, on a grill or in a broiler until well browned and crisp on the outside.
Meanwhile, in a medium sauté pan over medium-high, melt the butter until it bubbles. Add the mushrooms and salt and sauté just until tender, about 5 to 6 minutes.
Spread some pea hummus on the toast, and then top with the warm buttered mushrooms. Garnish with microgreens or parsley, if desired. Serve warm.