Corn and Chanterelles Salad

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.

Makes 4-5 servings

Ingredient List: 

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

Step By Step Instructions: 

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