Forest skillet - The Field Kitchen
Golden Chanterelle Butter Toast
15 minutes prep
15 minutes cook or dry
2 yield
Golden Chanterelle browned first, then finished with butter, shallot, thyme, and toast.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 8 ounces expert-identified golden chanterelle or a reliable cultivated equivalent
- 2 tablespoons butter
- 1 small shallot, minced
- 1 teaspoon thyme
- 2 thick slices country bread
- Lemon and black pepper
Method
- Clean the mushrooms and cut or tear them into even pieces.
- Cook in a dry skillet until released moisture is nearly gone.
- Add butter, shallot, and thyme and cook until thoroughly done and browned.
- Spoon over toast and finish with lemon and pepper.
Field note & safety
Never eat a wild mushroom based on a website, app, or photograph. Use only mushrooms identified in person by a qualified expert or purchased from a reliable food source. Cooking does not make a poisonous mushroom safe.
Meet the ingredient →Golden Chanterelle in the Trophy RoomCDC mushroom safety ↗Why expert identification matters
