Chanterelles and Sunchokes on Toast | CUESA

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Chanterelles and Sunchokes on Toast


Eric Tucker, Millennium Restaurant

This recipe was demonstrated for CUESA’s Market to Table program on December 3, 2011.


½ pound chanterelle mushrooms, cleaned and thinly sliced
Extra virgin olive oil, as needed
2 to 4 cloves garlic, thinly sliced
Chili flakes, to taste
½ pound sunchokes, peeled, chopped into a small dice, blanched, and cooled
Fresh oregano, leaves picked, to taste
Fresh parsley, leaves picked and chopped, to taste
Lemon zest, to taste
Toasted almonds, to taste
½ cup cashew cream, optional (see recipe below)
Salt and pepper, to taste
Your choice of bread, sliced and toasted, grilled, or broiled


1.    Dry sauté (no oil or fat in the pan) the chanterelles until they release their moisture. Pour off the liquid and set aside.

2.    Add the olive oil to the same pan, followed by the garlic, and cook until just starting to brown. Add the chili flakes, followed by the remaining ingredients, and combine. Season and divide the mixture onto the toasted bread. Serve.

Cashew Cream


2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water


1.    Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

2.    Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by an inch. Blend on high for several minutes until very smooth. If you’re not using a professional high-speed blender, such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »