25 September 2010

9/25/10 Chef in the Market demo: Brad Root, Roots Restaurant

September 25, 2010 Chef in the Market demonstration by: Brad Root, Roots Restaurant 

Creamed Local Chanterelles on Toast

Serves 4

Ingredients for Toast:

fresh baked focaccia

olive oil

salt and pepper

Ingredients for Creamed Chanterelles:

1/4 lb. chanterelles, cleaned and cut

3 T shallots, diced

1 t  fresh thyme

salt and pepper, to taste

1 T garlic, minced

1 C cream

2 t red wine vinegar



  • Toast focaccia
  • Sauté shallots, garlic and chanterelles until all moisture has been released
  • Add cream and reduce by ¾
  • Season with salt and pepper, fresh thyme and vinegar