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Sautéed chanterelle mushrooms with asparagus, potatoes and crostini

Christophe Cornet

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1 to 2 cups chanterelle mushrooms
5 to 6 fingerling potatoes
4 tbsp. olive oil
1 clove garlic
1 shallot
parsley sprigs for garnish
2 tbsp. butter
1/2 lb. asparagus
1 tsp. sugar
Salt and pepper for taste
1 French baguette
1 clove garlic
2 small cherry tomatoes


Begin by roasting the potatoes. Preheat a small, oven-safe sauté pan with 2 tbsp. olive oil. Slice the potatoes into 1/2-inch slices. Place them in the pan and sauté over medium heat for approximately five to 10 minutes. Once the potatoes begin to soften a little bit, place the pan in the oven and roast them at 400 degrees for about 10 minutes.

Mince the garlic and shallot and set aside. Preheat another sauté pan with 2 tbsp. olive oil and the mushrooms. Add shallot and garlic towards the end and salt and pepper to taste. Cook on a high heat for five to seven minutes.

Preheat pan with butter and add the asparagus. Sprinkle sugar over and sauté over high heat for about 10 minutes.

To make the crostini, slice baguette into 1/2-inch slices and place in a pre-heated, 400 degree oven for 10 to 12 minutes. Once toasted, rub garlic and tomato on both sides of bread and set aside.

To plate the dish, spoon mushrooms into the middle of the dish. Place asparagus on either side of the mushrooms. Add 4 to 6 pieces of the crostini to each side of the plate. Before adding the potatoes, place them onto a paper towel and let them drain a little bit, and then add them to the plate and enjoy!

Preparation and cooking time: 30 minutes
Serves: 2

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