Tender Chanterelle Salad
Hirsheimer & Hamilton
Meaty chanterelles can stand up to a browning sauté, but for this salad we prefer to steam the mushrooms for a tender and delicate texture.
Ingredients
Makes 2 to 4 servings
1 pound fresh chanterelles, brushed clean and trimmed (halved or quartered if large)
3 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, thinly sliced
1 small garlic clove, minced
Kosher salt, freshly ground black pepper
Fresh lemon juice
Step 1
Place mushrooms in a steamer basket and set over a pot filled with 1" gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.
Step 2
Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
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