Hot sauteed wild mushrooms mixed with fresh chickweed and watercress, or arugula, lemon, garlic and parmesan.
Course: Appetizer, Salad
Cuisine: American, Italian
Keyword: Chanterelles, Mushroom Salad, Porcini
3-4ozfreshest possible wild mushroomsChanterelles and porcini are good, just use a blend for the most texture and appeal
Blended oilfor sauteeing (50/50 EVOO and flavorless oil like grapeseed, or use your favorite oil)
4ozfresh greenssturdy ones like watercress and chickweed
Kosher salt and fresh ground black pepper
1large clove garlicfinely minced
Grated high quality parmesan
Lemon wedgesfor serving
Clean and wash the greens , put them into a mixing bowl and reserve.
Cut the mushrooms into large pieces such as the sliced porcini pictured. Other, smaller mushrooms like chanterelles should be left whole.
Heat a good glug of oil in a pan (a tablespoon or so), add the mushrooms and cook without seasoning for a couple minutes, or until their water has started to release and the mushrooms are beginning to brown. Add a good pinch of salt and pepper, and a little more oil if the mushrooms have soaked it all up. Increase the heat a bit if the mushrooms until they’re lightly browned, then add the garlic and cook for another minute.
Toss the hot mushrooms with the fresh greens, mix well, seasoning with a squeeze of fresh lemon, then double check the seasoning for salt, pepper and lemon, adjust as needed until it tastes good to you, then divide the greens and mushrooms between two plates, garnish with grated parmesan, and serve.