The Grey Chanterelle (Cantharellus cinereus) is a sophisticated forest gem. While it looks similar to the Black Trumpet, it possesses a more delicate, earthy aroma with distinct hints of spice and forest floor. Keeping them whole in a savory tart preserves their beautiful fluted shapes and provides a wonderful, slightly chewy texture that contrasts perfectly with flaky pastry.
Ingredients:
Dried Whole Grey Chanterelles (Cantharellus cinereus): 40g.
Puff Pastry: 1 sheet (high-quality butter pastry).
Crème Fraîche: 150g.
Roasted Garlic: 4-5 cloves (mashed into a paste).
Gruyère Cheese: 50g, finely grated.
Fresh Thyme: 1 tbsp of leaves.
Egg: 1 (for egg wash).
Butter: 20g.
Sea Salt & Freshly Cracked Black Pepper: To taste.
Reserved Soaking Liquid: 2 tbsp (strained).
Instructions:
Rehydration: Rinse the dried Grey Chanterelles. Soak them in warm water for 25–30 minutes until soft. Drain and gently squeeze out the moisture. Strain the soaking liquid and reserve 2 tablespoons.
The Sauté: Melt the butter in a pan. Add the whole Grey Chanterelles and half the thyme. Sauté for 4-5 minutes until the edges are slightly crisp. Stir in the reserved soaking liquid and cook until it evaporates. Let them cool slightly.
The Base: In a small bowl, mix the crème fraîche with the roasted garlic paste and a pinch of salt and pepper.
Pastry Prep: Roll out the puff pastry on a baking sheet. Score a 1cm border around the edge with a knife (do not cut all the way through). Prick the center area with a fork.
Assembly: Spread the garlic-infused crème fraîche over the center of the pastry. Sprinkle the grated Gruyère over the cream. Arrange the whole sautéed Grey Chanterelles evenly on top.
The Bake: Brush the border with the beaten egg. Bake in a preheated oven at 200°C for 15–20 minutes, or until the pastry is puffed and golden brown.
Serve: Garnish with the remaining fresh thyme and a final crack of black pepper. Serve warm as an elegant appetizer.
Gourmet Tip:
“The Grey Chanterelle is the connoisseur’s choice. Its flavor is subtle yet persistent. Using them whole in a tart allows guests to appreciate their unique aesthetic—they look like dark, delicate flowers set against the golden pastry.”
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