Tender Chanterelle Salad

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

Melissa Hamilton

Makes 2 to 4 servings

Source

Ingredients

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

Method

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.