Chanterelle salad à la Gabi

Ingredients for 4 servings:

• 1 can chanterelles (425 ml), rinsed and drained, large mushrooms halved
• 200 g roast fallow deer, cooked, cut into 0.5 cm x 2 cm strips
• 80 g medium-aged Gouda, cut into 0.5 cm x 2 cm strips
• 1 m.-sized onion(s), quartered, cut into wafer-thin strips
• 3 tbsp mayonnaise from the tube
• 1 tsp Dijon mustard
• 3 tbsp natural yogurt
• ½ lemon(s), juice
• Salt and pepper, white, from the mill
• 1 pinch(s) of sugar
• 1 dashes Madeira
• 1 dashes Worcestershire sauce
• ½ bunch parsley, flat, leaves picked
• 1 egg(s), hard-boiled, sliced

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

Combine the chanterelle mushrooms, venison, Gouda cheese, and onion in a salad bowl and toss to combine. Combine the mayonnaise, mustard, yogurt, and lemon juice. Season with salt, pepper, sugar, Madeira, and Worcestershire sauce. Pour over the salad and mix. Let it chill in the refrigerator for 30 minutes. Serve garnished with parsley and egg slices.