A few weeks ago, I was sent samples of dried mushrooms from the very generous and food blogger friendly Marx Foods.
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.
To compliment the greens and dressing, I chose a slice of cheddar that had small bits of cranberries instead. It sounded so very seasonal. For the greens you can use either arugula or 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.
- 6 Tablespoons plus 1 teaspoon extra virgin olive oil
- 1/2 small sweet onion sliced into 1/4-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
- 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.
- 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.
- 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.
Warm Chanterelle and Berry Salad with Cheddar…It’s What’s For Salad