Name: Tender Chanterelle Salad
Yield: Makes 2 to 4 servings
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

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Tender Chanterelle SaladHirsheimer & 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.

Recipe notes

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