- Slices bread for toasting 1
- Fresh chanterelle mushrooms 50 g
- Shallots 6.25 g
- Garlic clove, pressed 1.25 g
- Chives, finely chopped 1.25 g
- Olive oil 5 g
- Butter 12.5 g
- White wine 25 g
- Soured cream 25 g
- Ground pepper
Wash the chanterelle mushrooms thoroughly. Pat them dry and cut any larger mushrooms into slightly smaller pieces.
Heat the olive oil gently in the pre-heated half-moon (sealed side). Gently sauté the onions, garlic clove and chanterelle mushrooms and simmer for around 4 minutes. Deglaze with white wine and reduce the liquid by half. Add the soured cream and chives and season with salt and pepper. Place some slices of bread on the pre-heated barbecue grid and toast both sides until golden brown.
EASY FLIP - Indirect heat
15 minutes at the highest setting with the lid closed