Warm Chanterelle Salad
Elevate your salad game with this Warm Chanterelle Salad, a delightful blend of earthy elegance and vibrant freshness. Tender chanterelle mushrooms are sautéed with aromatic shallots, garlic, and a splash of white wine for depth, then tossed with peppery arugula and crunchy toasted walnuts. A tangy mustard vinaigrette ties it all together, while shaved Parmesan adds a touch of creamy richness. Perfect for a light yet satisfying meal, this salad is ready in just 30 minutes and delivers a gourmet twist to your table. Serve it warm to fully enjoy the robust flavors and contrasting textures in every bite. Ideal for mushroom lovers and those seeking a unique, restaurant-quality dish at home!
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Recipe Information
Ingredients
- 300 grams chanterelle mushrooms
- 100 grams arugula
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot
- 1 large garlic clove
- 60 milliliters white wine
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 50 grams walnuts, toasted
- 30 grams Parmesan cheese, shaved
- 1 to taste salt
- 1 to taste black pepper
Instructions
Clean the chanterelle mushrooms gently with a damp cloth or brush to remove any dirt. Avoid rinsing them under water to prevent sogginess.
Slice larger chanterelles into halves or quarters to ensure even cooking; leave smaller ones whole.
Finely dice the shallot and mince the garlic clove.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and the unsalted butter. Once the butter has melted and is slightly foamy, stir in the shallots and cook until softened, about 2-3 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring frequently to prevent burning.
Increase the heat to medium-high and add the chanterelle mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off. Season the mushrooms with a pinch of salt and black pepper to taste.
Remove the skillet from the heat and let the mushrooms cool slightly while preparing the dressing.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, remaining 1 tablespoon of olive oil, and lemon juice. Taste and adjust seasoning with salt and black pepper, if needed.
In a large mixing bowl, add the arugula and toasted walnuts. Pour in the warm chanterelle mushrooms and their juices from the skillet.
Drizzle the mustard vinaigrette over the salad and toss gently to combine.
Divide the salad among plates and top with shaved Parmesan cheese.
Serve immediately while the mushrooms are still warm for the best flavor and texture.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 7.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 16.3 mcg | 81% | |
| Calcium | 630 mg | 48% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
