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1
make the cracker dough In a food processor, pulse the 212 cups of flour with the sugar, baking powder and kosher salt.
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2
Scatter the butter on top and pulse until a coarse meal forms.
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3
Transfer to a large bowl and make a well in the center.
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4
Pour in the buttermilk and, using your hands, gradually mix until a soft dough forms.
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5
Scrape the dough onto a lightly floured work surface and knead gently just until smooth.
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6
Divide the dough into 4 pieces and shape into disks; wrap in plastic and refrigerate for at least 3 hours or overnight.
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7
meanwhile, make the chanterelle spread In a large skillet, melt the butter over moderately low heat.
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8
Add the shallots, garlic and rosemary and cook over moderately high heat, stirring, until the butter is golden, about 5 minutes.
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9
Add the chanterelles and a pinch each of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
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10
Add the Madeira and stock and bring to a boil.
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11
Simmer over moderate heat, stirring occasionally, until the liquid has reduced by half, about 7 minutes.
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12
Discard the rosemary sprig.
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13
Scrape the mushroom mixture into a food processor and let cool slightly.
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14
Add the cream cheese and pecorino and puree until smooth.
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15
Season with salt, pepper and Tabasco and let cool.
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16
bake the crackers Preheat the oven to 375 and line 2 baking sheets with parchment paper.
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17
On a floured work surface, dust 1 disk of the cracker dough with flour.
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18
Roll out the dough to a 10-inch-long oval a scant 1/8 inch thick and transfer it to a prepared baking sheet.
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19
Repeat with 1 more disk of dough.
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20
Brush the dough with olive oil and sprinkle with rosemary, coarse sea salt and pepper.
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21
Bake the crackers for about 18 minutes, until crisp; shift the baking sheets from top to bottom and front to back halfway through.
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22
Transfer the crackers to racks to cool completely.
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23
Repeat with the remaining 2 disks of dough.
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24
Serve the crackers with the chanterelle spread.
