Chanterelle stew served on rustic toast

This recipe includes a lovely toast loaf that is perfect for hot and cold sandwiches. The chanterelle stew is super tasty on top! If you can´t find chanterelles you can use any mushroom you like.

Rustic bread loaf
Butter, softened
Chanterelle stew
Pea shoots

Ingredients 4 servings

Rustic bread
12 g (0.42 oz) fresh yeast
300 ml (10.14 fl oz) water
400 g (14.11 oz) wheat flour
4 g (0.14 oz) sugar
7 g (0.25 oz) salt

Chanterelle stew
600 g (21.16 oz) Chanterelles
50 g (1.76 oz) onions
50 g (1.76 oz) butter
50 g (1.76 oz) wheat flour
500 ml (16.91 fl oz) cream
Salt to taste


Rustic bread
Add the yeast to the cold water and stir to dissolve it.
Add all the other Components and knead for 8 minutes.
Cover the bowl and let the dough rise for 1 hour.
Press and fold the dough gently and shape it into a log.
Put the dough onto greased baking trays, cover and let it rise for 1 hour. Preheat an oven to 175° C (347 degrees Fahrenheit).
Bake the loaf for 30-40 minutes or until the bread has an inner temperature of 94° C (201.2 degrees Fahrenheit).

Chanterelle stew
Clean the Chanterelles and chop them into bite size pieces.
Heat a pan on high heat and add the butter.
Add the onions and fry them for 2 minutes before adding the Chanterelles.
Fry the Chanterelles for 8 minutes.
Add the butter and stir. Add the cream.
Boil for 2 minutes.
Salt to taste.

Preheat the oven to 175° C (347 degrees Fahrenheit)
Cut the bread into 2 cm slices. Smear with some butter and put in the oven for 7 minutes or until the toasts are golden brown.
Pour some Chanterelle stew onto the toast.
Add a couple of pea shoots on top.