Warm Chanterelle and Berry Salad with Cheddar

A few weeks ago, I was sent samples of dried mushrooms from the very generous and food blogger friendly Marx Foods.  You can visit their website at http://www.marxfoods.com

 

I was very proud of my first creation because it was delicious and all mine. Proud because I’m good at following recipes but not good at creating.

With 1/2 of the bag of dried Chanterelles still on my counter, I decided to make a version of a salad I found in Food and Wine.  I love this salad.  Delicious and crazy healthy.

The recipe calls for a slice of aged Cabot Clothbound Cheddar.  I chose a slice of cheddar that had small bits of cranberries instead.  It sounded so very seasonal.   Also the recipe calls for arugula which looked pretty ragged at Whole Foods, so I substituted with Watercress.

I soaked the dried chanterelles in water for a couple of hours and then gently sautéed them in butter for a few minutes.  They were just starting to crisp and the earthy flavor was outstanding in this salad.  I didn’t let them cook nearly as long as the recipe indicates for fresh mushrooms and kept a close eye on them for just the right texture.

Warm Chanterelle and Berry Salad with Cheddar
 
Recipe type: Salad
Ingredients
  • 6 Tbs plus 1 teaspoon extra virgin olive oil
  • ½ small sweet onion, sliced into ¼-inch-thick rings
  • Salt and freshly ground pepper
  • 1 lb chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
  • 1 Tbs plus 1 teaspoon red wine vinegar
  • 1 tsp Dijon mustard
  • 3 cups baby arugula
  • 1 cup blackberries
  • 1 cup raspberries
  • Four 2-ounce pieces of Cabot Clothbound Cheddar
Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.
  2. Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper.
  3. In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil; season the vinaigrette with salt and pepper. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the chanterelles and the vinaigrette and toss well. Put a piece of cheddar on each plate. Divide the salad among the plates and serve.

 

I served this with Corn Chowder.  Simple:  Just saute some onion in olive oil until tender, about 5 minutes.  Add a heaping Tbs of flour and let it cook for a minute or so and then add ingredients.  1 can creamed corn, 1 package frozen corn, milk, chicken broth, and a little of the water from the boiling potatoes on the next burner.  Drain and stir in the diced potatoes and serve with bacon bits and some parsley.  Delicious!!!

Warm Chanterelle and Berry Salad with Cheddar…It’s What’s For Salad

On this day..

Related Posts Plugin for WordPress, Blogger...

Post to Twitter

Comments

  1. says

    Two great dishes. We have a mushroom place here in town that I really need to go visit, called Everything Mushrooms.

    Where do you find raspberries this time of year?

  2. says

    That salad looks beautiful . . . there are only about 3 or 4 ingredients that I might have trouble finding up here. :D Meanwhile, the corn chowdah looks divine! I’m making that for Dana this weekend.

    Really great post – LOVE the photography (loved the dishes)!

    • says

      What??? No onions in Montana??? Ha. That salad plate is my favorite. I have a collection of several fine china salad plates that I use all together and placed on plain white plates. I’ll blog about that one of these days.

  3. says

    Cheddar with cranberries!!! Oh my god that sounds good. I need to find some of that.

    This is definitely a great use of the dried mushrooms. A delicious AND nutritious salad – what could be better?

  4. says

    Sounds like a fabulous dinner! I love soup and salad and am always looking for something “off the beaten path”…. this is on my list to try…. and who says you’re not good at creating…. look at this salad!!

    Thanks!

  5. dan says

    Whoa. What a cool salad. The berries with the mushrooms with the arugula with the cheese… I’m in.

    However, I’d have paired it with a big hunk of meat. Uh, I mean, like a beef something or other with this and that on whatchacall it.

    (until you make me that peach ice cream, this isn’t going to be easy)

  6. says

    This is a beautiful salad! Combining fruit with salad greens is always such a flavor packed dish. So glad you found my Pioneer Woman fan blogsite. Looking forward to seeing what you post!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge