Vegan Chanterelle Mushroom Crostini

Vegan Chanterelle Mushroom Crostini

From Minimalism to Maximalism 

Hi, my lovely rabbits’ readers. Today I have created a very delicious and simple dish, Vegan Chanterelle Mushroom Crostini, which I’m sure will make all you mushroom fans happy! Chanterelle mushrooms are full of vitamins and minerals and generally have many benefits for our bodies. Personally, I love all mushrooms I always have so many ideas for different combinations and ways of using them. I particularly love this type and I also love it I’m so excited about the size and color, as well and in fact, you can use it for so many dishes, for example, soup, parfait, pate, puree or you can even dehydrate and have dry mushrooms, there are so many options. This recipe is really simple to make as Pearl Barley / Chestnut / Shitake Mushrooms Risotto, and I have to say it’s great for all occasions if you would like to have a small starter or really nice large portions for your breakfast, or as a lovely snack.

I’m sure you will love the delicious combinations in this interesting mix of flavors of Vegan Chanterelle Mushroom Crostini.

Vegan Chanterelle Mushroom Crostini 06
1 slice of bread your choice, ( I prefer rye bread or sourdough gluten free)
200g chanterelle mushroom
2 cloves of black garlic
oil for cooking
truffle oil
fresh dill
1 large spoon of vegan creme fraiche
1 spoon of vegan butter
salt and pepper
Vegan Chanterelle Mushroom Crostini 01
Vegan Chanterelle Mushroom Crostini 07
So, I prefer to pick and clean mushrooms by hand, doing this you will still find some dirt or trimmings from the forest, so make sure you clean them thoroughly then give them a shake in a small colander. I used a large frying pan, first adding cooking oil and adding the finely chopped black garlic and mushrooms. Fry around 5 min, giving it a good stir every minute or so. Then add vegan butter and let this melt before adding the creme fraiche, salt, and pepper. Cook all of it till it’s a nice smooth consistency and finally add salt and pepper and spread truffle oil as you like and topped with yummy and fresh dill.
Vegan Chanterelle Mushroom Crostini 05
Vegan Chanterelle Mushroom Crostini 04

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