Hugh Acheson: Chanterelles on Toast

Happy Friday! Although it's a bit chilly outside, I thought we could warm things up a bit with some comfort food from famed Southern chef, Hugh Acheson. We saw his lovely home kitchen yesterday. Now it's time to start cooking...

Hugh was kind enough to share his oh-so-scrumptious Chanterelles on Toast recipe with Sweet Peach today. Enjoy...

Ingredients Include:  2 tablespoons Extra Virgin Olive Oil, 1 pound of fresh chanterelles, 2 tablespoons sherry vinegar, 1 tablespoon freshly squeezed lemon juice, 1 cup chicken stock, 1/2 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh thyme, 1 tablespoon chopped flat leaf parsley, 1 tablespoon cold butter, 1/4 teaspoon kosher salt and freshly ground pepper to taste, 4 slices toasted sourdough, 4 tablespoons shaved Parmigiano. Serves 4.

To begin, heat your largest frying pan over medium-high heat and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for four minutes without moving them around too much.

Once the 4 minutes has elapsed, add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms.)

Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper. Evenly spread the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmigiano and a little fresh parsley. And there you have it, edible perfection...Thanks Hugh!

You can find this recipe and 119 others in Hugh's recently released and critically acclaimed cookbook, A New Turn in the South, which not only offers great twists on Southern favorites, it's also a ton of fun to peruse as it's full of sketches and casual thoughts from Hugh. Try this recipe over the weekend or save it for Thanksgiving as it makes for a very tasty starter...

**To see more of my day with Hugh, pick up or click on November's issue of the Atlanta Intown Paper or check out more of Hugh's charming Georgia kitchen here. 

 

Photos and Content: Sweet Peach