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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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:
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 |
Directions:
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.
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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