Chanterelle Bruschetta with Sumac Mayonnaise by Cliodnha Prendergast
Bread: crusty bread like ciabatta
Garlic: 1 clove
Mushrooms: As many as you can muster
Butter
Salt
Pepper
Egg yolks: 2
Dijon mustard: ½ tsp
White wine vinegar: 2tsp
Olive oil: 230 ml
Garlic: Grated, a scrape
Sumac: ½ tsp
An exclusive chanterelle bruschetta recipe shared by chef Cliodnha Prendergast, one of the speakers at 2016 Food on the Edge symposium in Galway.
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.
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.
