TENDER CHANTERELLE SALAD
Provided by Melissa Hamilton
Categories Salad Mushroom Appetizer Side Vegetarian Lunch Fall Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
WARM CHANTERELLE SALAD WITH SPECK AND POACHED EGGS
Provided by Cathy Whims
Categories Salad Egg Mushroom Pork Poach Roast High Fiber Dinner Lunch Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
- Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
- Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
- Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
- Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
- Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.
WARM CHANTERELLE AND PANCETTA SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
- Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
- In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
- Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.
OVEN-ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE
Provided by Jose Garces
Time 1h40m
Yield 6 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
- Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
- Slice the pork into 12 pieces and drizzle with the sauce.
- Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
- Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
- Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
- Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
- Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
- Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.
WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS
Steps:
- To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
- In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
- To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
- In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
- To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.
More about "tender chanterelle salad recipes"
OUR FAVORITE CHANTERELLE RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Pan-Seared Trout with Green Garlic and Crunchy Chanterelles. Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms.
- Wild Mushroom and Swiss Dutch Baby. This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of oyster, beech, and chanterelle mushrooms pairs with shallot and arugula to top it off.
- Mushroom Toasts with Délice de Bourgogne. Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer from Top Chef winner Kristen Kish.
- Chanterelle Omelets with Fines Herbes Sauce. Why does chef Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling.
- Mushroom Fricassee. Chanterelle, cremini, and hen-of-the-woods mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette made with Champagne vinegar.
- Savory Chanterelle Porridge. This dish was inspired by congee, the smooth porridge that Chinese farmers make from broken grains of rice left over after threshing.
- Madeleines with Chanterelle Ice Cream. If chanterelle mushrooms are out of season, substitute another floral variety such as porcini, hedgehog, or trumpet mushrooms — but there is no mistaking chanterelles for this recipe.
- Grilled Mushrooms with Smoked Crème Fraîche. In this dish inspired by Swedish mushroom forager and chef Elle Nikishkova, seasoned oyster and chanterelle mushrooms are allowed to rest for a long stint in the refrigerator before cooking.
- Albóndigas with Mushrooms. These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They're cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with a crisp blend of cremini, oyster, and chanterelle mushrooms.
- Ricotta Gnudi with Chanterelles. Chef Nancy Silverton's tender ricotta gnudi are like ravioli without wrappers. They're exceptional with the buttery, garlicky, thyme-scented chanterelles.
CHANTERELLE SALAD | SAVEUR
From saveur.com
CHANTERELLE & LENTIL SOUP — GREEN KITCHEN STORIES
From greenkitchenstories.com
CHANTERELLE MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
Author Condé Nast
CHANTERELLE MUSHROOMS–RECIPES FOR YOU! - THE PROUD ITALIAN
From theprouditalian.com
BERRY SALAD WITH WARM CHANTERELLE MUSHROOMS RECIPE
From healthiestfoodrecipes.com
STEAK WITH CREAMY CHANTERELLE SAUCE RECIPE - THE DARING GOURMET
From daringgourmet.com
FRIED CHANTERELLE MUSHROOMS AND POTATOES RECIPE
From lavenderandmacarons.com
CHICKEN AND CHANTERELLE SALAD RECIPE - SPRY LIVING
From spryliving.com
TENDER CHANTERELLE SALAD | RECIPE | SALAD, RECIPES, STUFFED PEPPERS
From pinterest.com
CANAL HOUSE KITCHEN'S CHANTERELLE MUSHROOM RECIPES
From bonappetit.com
TOMATO AND CHANTERELLE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
ARUGULA AND CHANTERELLE SALAD WITH VACHERIN CROUTONS …
From foodandwine.com
TENDER CHANTERELLE SALAD | RECIPE | STUFFED MUSHROOMS, …
From pinterest.com
TENDER CHANTERELLE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST CHICKEN TENDER SALAD RECIPES | YUMMLY
From yummly.com
TENDER CHANTERELLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
You'll also love