Chanterelle Toast
Chanterelle Sott’olio, Garlic Aïoli, Crème Fraîche, Caviar, Dill, Toasted Rye Bread
Chef Jason Hammel of Lula Cafe | Chicago
Adapted by StarChefs | september 2024 | Photo: Carolina Rodriquez
INGREDIENTS
Chanterelle Sott’olio:
115 grams Corto TRULY 100% extra virgin olive oil
70 grams pearl onion, peeled
45 grams sliced garlic
320 grams chanterelle, cleaned and trimmed
1⁄4 teaspoon kosher salt
55 grams white wine
4 peels lemon
1 teaspoon fresh thyme leaves
1½ teaspoons fresh dill leaves
1⁄8 teaspoon cracked black pepper
Red chile flake
Roasted Garlic:
1 head garlic
Corto La Padella sauté oil
Garlic Aïoli:
2 egg yolks
3 tablespoons lemon juice
250 grams Corto 51-49 extra virgin olive oil and canola blend
1⁄8 teaspoon kosher salt
Ground black pepper
To Assemble and Serve:
2 slices rye bread, toasted
2 teaspoons caviar
2 teaspoons crème fraîche
Maldon sea salt
Ground black pepper
Dill sprigs
METHOD
For the Chanterelle Sott’olio:
In a sauté pan over medium flame, heat 50 grams olive oil. Add pearl onions and garlic. Sauté 15 minutes, or until soft and translucent. Strain, reserving solids and oil separately. In the same pan over medium heat, add chanterelles and salt. Cook until mushrooms are fork-tender and no water remains. Add reserved onions and garlic. Deglaze pan with white wine. Continue to cook until mixture is reduced by twenty-five percent. Add reserved onion oil and bring mixture to a simmer. Add lemon peel, thyme, dill, and black pepper. Season with chile flakes. Transfer mixture to a glass jar. Top with enough olive oil to keep mixture submerged. Cover and reserve.
For the Roasted Garlic:
Heat oven to 300°F. Slice tops off garlic head and place in a small baking dish. Submerge with oil and roast until garlic is golden and tender. Set aside.
For the Garlic Aïoli:
In a blender, combine egg yolks, lemon juice, 8 cloves Roasted Garlic, and 1 tablespoon water. Slowly stream in oil until mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Spread 1 tablespoon Garlic Aïoli over each slice of bread. Place on a serving plate. Top with desired amount Chanterelle Sott’olio followed by caviar, and crème fraîche. Season with sea salt and pepper. Finish with desired amount dill.
