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Croûte aux Chanterelles

Baskets of chanterelles are available in the store again! This is very important news, which is why I'm bothering telling you so. One of my favourite things to do with mushrooms is a croûte aux champignons, and this one is more specifically a chanterelles croûte. It is dead easy to make and super flavourful, and a traditional food from this area. I hope you enjoy my take on it!


6 slices of your bread of choice

750g (approx) of chanterelles, chopped

1 onion, diced

1 tbsp butter

1/4 c spinach

1/2 - 3/4 c cream

1/3c white wine

1 tsp thyme

Dash of fresh nutmeg

1/2 tsp sumac

1/2 tsp cumin

1) Butter a large baking dish and lay out the bread slices. Place in the oven at about 180°C and toast on each side. Glug over about 2 tbsp of white wine and place back in the oven for a few minutes.

2) Meanwhile, melt butter in a skillet over medium heat. Sweat onions, then add mushrooms. Cook for about 5-8 minutes, allowing the liquid to cook off, then add remaining ingredients. Cook for a further 5 minutes.

3) Spoon mushroom sauce over bread. Optional: return to the oven for a couple of minutes. Serve hot.

Like I said, dead simple, and if you like mushrooms, you can't go wrong. Little Bit devoured his portion. I'm not sure why I don't make this more often...

Book Pairing: In case you are not familiar with it or missed it, there is a quote from Dr Seuss's Sleep Book above. See if you can find it! An absolute classic in children's literature, it seemed appropriate for some reason.


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