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🍽️ Chanterelle Crostini Aglio Olio Style

485 kcal · 30 min · 4 servings

Ingredients

• 5 fresh garlic cloves
• 2 egg yolks
• 1 tsp hot mustard
• salt
• white pepper
• 200 ml olive oil
• 0.5 tbsp lemon juice
• 200 g chanterelles
• 8 slices ciabatta
• 1 tbsp olive oil (for frying)
• 2 tsp chervil leaves

Instructions

1. 1. Take the ingredients for the garlic cream out of the fridge at least 30 minutes before preparing to let them reach room temperature.
2. 2. Peel 4 garlic cloves and press them through a garlic press.
3. 3. Add the egg yolks, mustard, and a pinch of salt and pepper to a large bowl.
4. 4. Whisk the mixture in the bowl with a whisk until it is white and creamy.
5. 5. Add the oil drop by drop at first, and then slowly in a thin stream while continuing to whisk constantly.
6. 6. Wait until each oil is fully incorporated before adding the next.
7. 7. Stir the lemon juice into the cream at the end.
8. 8. Season the cream with salt and keep it cold until you need it.
9. 9. Preheat the oven to the grill function.
10. 10. Clean the chanterelles and leave them whole or halve them depending on their size.
11. 11. Peel the remaining garlic and chop it finely.
12. 12. Place the bread slices on the oven rack.
13. 13. Toast the slices on both sides under the grill until golden brown.
14. 14. Fry the mushrooms and garlic in hot oil in a pan for about 3 minutes until golden brown.
15. 15. Season the mushrooms with salt and pepper.
16. 16. Spread the garlic cream onto the toasted bread slices.
17. 17. Top the crostini with the fried mushrooms.
18. 18. Sprinkle chervil over them and serve immediately.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 38 g · Carbs: 28 g