Corn and Chanterelles Salad - Series 7
Just saying 'chanterelles' sounds special, but it's the relaxing quality of these richly flavored mushrooms
that will enchant you. And with fresh corn to add a bit of vitality to the mix, you have the perfect side dish.

What You'll Need
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
2 small leek, split lengthwise, rinsed well, diced
sea salt
2 cups thinly sliced fresh chanterelles
2 cups fresh/frozen corn kernels
small handful fresh parsley, finely minced, for garnish
juice of 1 lemon

Instructions
Place about a tablespoon of oil, garlic and leek in a saute pan and turn the heat to medium.
When the vegetables begin to sizzle, add a dash of salt and saute for 1-2 minutes. Stir in
chanterelles, a dash of salt and saute until the mushrooms release their juices and begin
to reabsorb them. Stir in corn, season to taste with salt and saute for 2-3 minutes. Remove
from heat and stir in parsley and lemon juice. Serve immediately. Makes 4-5 servings.