Photo courtesy www.RareSeeds.com
This recipe for roasted chanterelles includes wild greens and toasted black walnuts.
Ingredients
- 1 lb chanterelle mushrooms
- 1 Tbsp truffle oil (white)
- 1/2 vanilla bean pod, split and scraped
- Maldon sea salt (to taste)
- 1 cup dandelion leaves
- 1 cup wild sorrel
- 1 cup wild dock
- 1 Tbsp elderberry syrup
- 2 Tbsp wild honey
- Pinch of bee pollen
- 2 Tbsp apple cider vinegar
- 1 Tbsp wild thyme
- 1/2 cup black walnuts
Directions
- Wash greens thoroughly and spin dry.
- Whisk together elderberry syrup, wild honey and apple vinegar and picked thyme.
- Toast walnuts in a sauté pan on medium heat until golden brown, and oils begin to form on meat of nut.
- Heat truffle oil in a sauté pan. Scrape vanilla bean into oil then follow with your mushrooms. Do not crowd the mushrooms so they get nice golden color on them. Season with salt and pepper.
- Toss greens lightly with the dressing.
- Place mushrooms on the bottom of your plate, top with your wild salad, and sprinkle with bee pollen. Serve at room temp.
