Chanterelle Bruschetta with Sumac Mayonnaise


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Chanterelle Bruschetta with Sumac Mayonnaise
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An exclusive chanterelle bruschetta recipe shared by chef Cliodnha Prendergast, one of the speakers at 2016 Food on the Edge symposium in Galway.

For the chanterelle bruschetta
For the sumac and garlic mayonnaise
Info box
  • Recipe category Appetizer
  • Recipe yield 2

For the Chanterelle Bruschetta

On a hot pan melt a knob butter until it foams.

Then add a handful mushrooms.

Try not to agitate the pan too much as this will release water from the mushrooms and they will stew.

It is best to cook the mushrooms in batches for this same reason, too many and they will stew in their own juices.

Cook for 3-4 minutes and continue with the next batch.

Toast the bread and rub a clove of garlic along the toast.

Serve the toast with mushrooms on top and a little of the mayonnaise drizzled on top.

For the sumac and garlic mayonnaise

Place two egg yolks in a bowl and add the mustard, vinegar a pinch of salt and some freshly ground pepper and mix well.

With a damp cloth under the bowl to prevent it from spinning, pour the oil at a steady trickle while whisking vigorously.

If the oil is poured too fast or is not whisked enough the emulsion will start to split.

If this happens, to save the mayonnaise, add a few drops of water and keep whisking, it will come back beautifully.

When all the oil is added, add a little grated garlic and the sumac.

Check for seasoning, it may need a dash more vinegar, mustard, garlic or another pinch of salt.

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