Indulge in a symphony of flavors with our warm chanterelle salad, a culinary masterpiece that tantalizes your taste buds. Fresh chanterelle mushrooms, known for their earthy and slightly peppery notes, take center stage, sautéed to perfection and tossed in a delectable dressing of butter, garlic, lemon juice, and fresh parsley. The salad bursts with vibrant colors and textures, featuring roasted pumpkin and butternut squash, caramelized onions, and a sprinkle of toasted walnuts. Accompanying this delightful main course are two equally enticing recipes: a refreshing and tangy blood orange and grapefruit salad, and a decadent chocolate mousse with a hint of orange zest, providing a sweet ending to your culinary journey.
Let's cook with our recipes!
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.
WARM CHANTERELLE SALAD
Make and share this Warm Chanterelle Salad recipe from Food.com.
Provided by Studentchef
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- 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 sauté 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.
Nutrition Facts : Calories 84.9, Fat 5.4, SaturatedFat 3.1, Cholesterol 12.8, Sodium 70, Carbohydrate 6.7, Fiber 2.4, Sugar 3.4, Protein 5.4
Tips:
- Use fresh chanterelle mushrooms. Fresh chanterelles have a more intense flavor and aroma than dried or frozen mushrooms.
- Clean the chanterelles thoroughly. Chanterelles can be quite dirty, so it's important to clean them thoroughly before cooking. Use a soft brush to remove any dirt or debris from the mushrooms.
- Cook the chanterelles until they are tender. Chanterelles should be cooked until they are tender but still have a little bit of bite to them. Overcooking will make them tough and chewy.
- Use a variety of herbs and spices to flavor the salad. Chanterelles have a mild flavor, so they can be paired with a variety of herbs and spices. Some good options include thyme, rosemary, garlic, and paprika.
- Serve the salad warm. This salad is best served warm, so it's perfect for a quick and easy weeknight meal.
Conclusion:
This warm chanterelle salad is a delicious and easy-to-make dish that's perfect for any occasion. The chanterelles are cooked until tender and flavorful, and they're paired with a variety of fresh herbs and spices. The salad is then finished with a drizzle of olive oil and a sprinkle of Parmesan cheese. This salad is sure to please everyone at your table!
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