Warm Chanterelle Salad
- 700 g small chanterelle mushrooms
- 30 g butter
- salt
- fresh ground black pepper
- 1 -2 tablespoon chopped dill
- SALAD
- 70 g romaine lettuce
- 1 head of crispy pot lettuce
- 14 leaves rocket
- olive oil
- gourmet salt
- white balsamic vinegar
- Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then saute them golden brown in butter and season them with salt and black pepper.
- Wash the lettuces and let them drip dry. Tear them up into a bowl and dress them with olive oil, salt and balsamic vinegar just prior to serving. Put the mixed salad in mounds on the plates and lay the mushrooms on them directly from the pan. Garnish with onion flowers, crown dill, dill sprigs or chopped dill.
chanterelle mushrooms, butter, salt, fresh ground black pepper, dill, salad, romaine lettuce, rocket, olive oil, gourmet salt, white balsamic vinegar
Taken from www.food.com/recipe/warm-chanterelle-salad-503386 (may not work)