Pfifferling-Crostini Aglio Olio
Pfifferling-Crostini Aglio Olio is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 fresh garlic cloves
- 2 egg yolks
- 1 tsp sharp mustard
- Salt
- white pepper
- 200 ml olive oil
- 0.5 tbsp lemon juice
- 200 g chanterelles
- 8 slices ciabatta
- 1 tbsp olive oil (for frying)
- 2 tsp chervil leaves
Instructions
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1.
For the garlic cream all ingredients should be at room temperature, so take them out of the fridge at least 30 minutes before preparation. Peel and press 4 garlic cloves. Add egg yolks, mustard, a pinch of salt and pepper. Whisk everything in a large bowl until white‑creamy. Gradually drizzle in the oil while whisking constantly, ensuring each addition is fully incorporated before adding more. Finally stir in lemon juice. Season with salt and refrigerate until serving.
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2.
Preheat the oven to grill mode.
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3.
Clean the chanterelles and leave whole or halve them depending on size. Peel and finely chop the remaining garlic.
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4.
Place the bread slices on the oven rack and toast both sides under the grill until golden brown.
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5.
Sauté the mushrooms with garlic in hot oil for about 3 minutes until golden brown. Season with salt and pepper.
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6.
Spread the garlic cream onto the crostini, top with the fried chanterelles, sprinkle chervil, and serve immediately.
