Dried Yellow Foot Chanterelle Mushroom
Yellow to brown in color, they have a plum smell which makes it perfect to go with game dishes. Can also be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables.
Salade de Chanterelles (Chanterelle Salad)
Because their appearance is so distinctive and because they
grow in such profusion when conditions are right, chanterelles
are among the safest and easiest wild mushrooms to gather.
1/4 cup shelled walnut halves
5 tbsp walnut oil
2 large cloves garlic, peeled and minced
1/2 lb chanterelles, cleaned and trimmed
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 oz thinly sliced smoked ham, diced
1 tbsp finely chopped fresh parsley
1/4 lb mixed baby greens
1. Place walnuts in a single layer in a large skillet. Toast
over medium heat, turning once, for 10 minutes. Coarsely
chop and set aside.
2. Heat 3 tbsp. of the oil in a large skillet over medium
heat. Add garlic and cook, stirring until fragrant, for about
2 minutes. Increase heat to medium-high, add mushrooms,
season to taste with salt and pepper, and cook, stirring,
mushrooms soften, about 5 minutes.
3. Reduce heat to low, add tomatoes, ham, and parsley, and
cook, stirring, for 1 minute. Remove from heat and set aside.
4. Put greens in a small bowl and dress with remaining 2 tbsp
oil. Season to taste with salt and pepper, then divide between
4 small plates. Arrange mushroom mixture over lettuce, garnish
with toasted walnuts, and serve.