Chanterelle-Cheddar-Maple Syrup Tartine (Open-Face Sandwich)

Recipes with Maple Syrup / Sandwiches

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1 lb chanterelle mushrooms
  • 2 tbsp butter
  • 2 tbsp canola oil
  • 2 gray shallots, chopped
  • 5 cloves garlic, chopped
  • 1 oz cognac
  • ¼ cup 35% cream
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 3 tbsp maple syrup (preferably amber syrup, for its rich flavour)
  • 4 thick slices of crusty bread
  • 1 cup strong cheddar, grated
  • Salt and freshly-ground pepper, to taste


  1. In a skillet over high heat, sauté the chanterelles in the oil and butter for 3 minutes, without over-stirring to brown them well. Add the shallots, garlic, and salt and pepper, and cook for another minute.
  2. Take the pan off the heat and deglaze with the cognac. Add the cream and herbs, and cook 2 minutes over low heat or until the cooking juices are reduced. Stir in the maple syrup. Adjust the seasoning and set aside.
  3. Toast the 4 slices of bread.
  4. Put the bread on a baking sheet and top each slice with the chanterelle mixture and the grated cheese. Broil until well-browned and serve immediately.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


Recipes with Maple Syrup

Sandwiches Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.