Mateo Granados, an avid forager, hunts for wild mushrooms (especially plump, nutty chanterelles) in Gualala, in California's Mendocino County.
More Recipes With Mushrooms
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
5 large garlic cloves, very thinly sliced
1 1/2 pounds chanterelles, thickly sliced
1/2 cup chicken stock or low-sodium broth
1 tablespoon soy sauce
Salt and freshly ground pepper
3 heads frisée (1 3/4 pounds), coarsely chopped
2 tablespoons fresh lemon juice
1/4 pound Dry Jack cheese or fresh pecorino cheese, shaved with a vegetable peeler (about 1 1/2 cups)
How to Make It
In a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute. Add the chanterelles and cook over high heat, stirring occasionally, until the liquid is evaporated and they begin to brown, about 10 minutes. Add the stock and soy sauce, season with salt and pepper and cook until the mushrooms are almost dry, about 2 minutes. Remove from the heat.
Add the remaining 2 tablespoons of olive oil and the frisée to the skillet and season with salt and pepper. Toss well. Add the lemon juice and toss just until the frisée is lightly wilted, about 1 minute. Transfer the warm salad to a platter, scatter the cheese on top and serve.
The earthy chanterelles and nutty cheese shavings make this salad substantial enough for red wine , especially a boisterous, fruit-forward Zinfandel.
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