Chanterelles With Cream Atop Goat Cheese Crostinis

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“Rather decadent if you had to actually pay for your Chanterelles but since all we do is pick them out of our woods here's our newest creation: Creamy, and delicate, celebrating the flavor of the funghi with an accent of thyme! Perfect over crostini topped with an herbed goat cheese served with a full-bodied Cabernet Sauvignon shared with friends on a Saturday night. I used Creole Cream Cheese but if you can't find that just use Creme Fraiche. And, if you happen to have any sea salt with truffle bits use a sprinkle of that when seasoning.”

Ingredients Nutrition


  1. If your mushrooms are large, cut them in half. Otherwise just use them whole.
  2. Heat a large saute pan and add the oil and butter.
  3. When bubbling, add the shallot and saute until soft, and then add the garlic.
  4. Stir and cook another minute then add the mushrooms and season liberally with salt and pepper.
  5. Over medium heat, stir the mushrooms occasionally and then add the thyme.
  6. About 10 minutes later as the mushrooms are nice and soft, add the wine and decrease by 1/2.
  7. Add the veal stock and reduce by half.
  8. Lower the heat and Stir in the parsley and creole cream cheese, or the creme fraiche, and incorporate completely.
  9. Taste and reseason with salt and pepper as needed.
  10. Add the cream, a little at a time.
  11. *You may not need all the cream, just keep adding and stirring until you get the consistency you'll want as a topping to your crostinis.
  12. Remove from the heat and serve in a warmed bowl alongside a basket of toasted french bread rounds and the goat cheese.
  13. I like to spread a little goat cheese on a bread round and top with a dollop of mushroms. Yum!

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