Tender Chanterelle Salad

• 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

1. 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.
2. 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.

chanterelles, extravirgin olive oil, flatleaf, white wine vinegar, mustard, shallot, garlic, kosher salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/tender-chanterelle-salad-367158 (may not work)