in Eastern Europe, Poland

Chanterelle and green salad salad

updated

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Ingredients for 4 servings:

  • 500 g chanterelles
  • 1 onion(s)
  • 3 tbsp oil
  • ½ head of lettuce (Lollo Biondo, oak leaf or iceberg lettuce)
  • 1 tbsp mustard
  • 1 tbsp vinegar
  • 1 bunch parsley, flat
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Zielona salatka z chanterelles

Clean the chanterelles. Finely dice the onion, fry in oil, and add the chanterelles, then cook for about 10 minutes over moderate heat. Clean the lettuce and divide it among 4 plates. Drizzle lightly with vinegar and oil (or, even better, spray with a spray bottle). Pluck the parsley leaves from the bunch (reserve a few for garnish) and roughly chop. Season the fried mushrooms in the pan with salt, pepper, vinegar, and mustard. Stir in the parsley and arrange the mushrooms on top of the salad. Garnish with a few parsley leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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