Chanterelle & Roasted Sweet Pepper Bruschetta
This is more of a process than a recipe - you may have some different ingredients preserved and seasonal availability differs.
3-4 pounds golden chanterelles, small dice
1 pint fire roasted sweet pepper (I like yellow)
1-2 cups dried yellow cherry tomatoes (or chopped up larger tomatoes)
2 c hazelnuts - toasted, peeled & coarsely chopped
8 cloves of garlic - peeled and minced
1 bunch of fresh thyme or 3-4 Tb dried
Other fresh herbs - rosemary & parsley, Meyer lemon zest
1/4 c dry sherry
Salt, pepper & chili flakes
Olive oil, as needed
- Heat a very large skillet (I love my cast iron) and warm the garlic til it starts to soften.
- Add the chanterelles - stir well so that the garlic doesn't all stay on the bottom of the pan and cook until the mushrooms start to release their liquid.
- Add the dried tomatoes and any dry herbs - we want the tomatoes to soften up in the mushroom liquid a bit.
- Add the roasted peppers and any fresh herbs - since they are soft when they come out of the mason jar - I usually tear them into strips with my fingers or use scissors - they will break down in the pan and I don't want the peppers to entirely disappear into the background here.
- Mix in the nuts, add olive oil as needed. As the liquid reduces down a bit - add the sherry and allow it to reduce until you have just a little liquid in the pan.
Chanterelle & Roasted Sweet Pepper Confit
Add 1/2 c of white wine vinegar or champagne vinegar. Flavored light vinegar like a "blood orange champagne" vinegar added to the plain vinegar would give a nice flavor. Put some of the bruschetta into a quart or pint mason jar, doctor it up with a little vinegar, seal and refrigerate for a couple hours or a week. Yum!