✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Chanterelle tartine
Description
There's nothing better than a good piece of toast topped with freshly sautéed chanterelles. Or so says my mother, who grew up in the forests of the Austrian Waldviertel, near the Schlögen loop on the Danube. Every year, they gathered kilos of chanterelles, "the gold of the forest". How I envy them! Nowadays, these mushrooms are a real delicacy if you live in the city, but sometimes you have to treat yourself. This tartine is disarmingly simple, yet incredibly refined. I even served it recently as a vegetarian option at a gourmet dinner with my in-laws. Guess who wanted to try it? ☺ Perfect with a green salad for a light meal, or as an elegant starter in autumn.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Melt the butter in a frying pan. Add the shallot and chanterelles and sear over a high heat until they release their water and are lightly browned. Season with salt and pepper and stir in the chopped parsley.
2. Meanwhile, toast the slices of bread and lightly butter them.
3. Divide the chanterelles between the slices of bread, sprinkle with grated cheese if desired, then add a little oregano or fresh thyme.
4. Serve immediately, while the toast is still warm.
THERMOMIX® METHOD.
