Best Tender Chanterelle Salad Recipes

Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 cups water
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
2 pounds chanterelle or portobello mushrooms, wiped clean and chopped
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Steps:

To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

Warm Chanterelle and Pancetta Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 shallots, peeled and minced
1/2 pound chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tablespoons extra-virgin olive-oil
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)
Freshly ground black pepper
1/4 pound pancetta, diced

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.

Sauteed Fresh Chanterelles image

Yield Serves 6

Number Of Ingredients 6

1 1/4 pounds fresh chanterelles or Portobellos
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
fresh lemon juice to taste

Steps:

Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.