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
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.