Grilled Chanterelles with Lemon, Sweet Chiles and Wild Greens



4 servings



7 tbsp. extra-virgin olive oil, divided
1 lb. chanterelle mushrooms, brushed clean
1 tbsp. freshly ground black pepper
1 lemon, juice and zest of
1/2 md. red onion, thinly sliced
5 lg. yellow or
green analian chilies, seeded, ribbed, and cut into 1/8-inch julienne
4 cups wild greens (like mizuna or
field cress, or
substitute young spinach), cleaned, washed, and spun dry
Salt, to taste


Preheat grill or broiler. In a large mixing bowl, toss chanterelles, 3 tbsp. extra-virgin olive oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often (every minute or so) until softened and lightly browned, 8 to 10 minutes.

Heat remaining 4 tbsp. extra-virgin olive oil in a 12-inch to 14-inch sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent. Add chilies and sauté 1 more minute. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw).

Remove hot chanterelles and place over greens in sauté pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately.

Author's Comments

Antipasto servings.

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