Chanterelle Mushroom Salad with Slow-Cooked Sour Cream
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
A recipe for a dish featuring chanterelle mushrooms from chef John Smith at a popular American café.
Ingredients
- New Potatoes - 8.5 oz
- Spinach - 4.2 oz
- Pickled Chanterelles - 8.5 oz
- Cucumber Brine - 5.6 oz
- Sour Cream - 4.2 oz
- Truffle Oil - 0 fl oz
- Chicken Egg - 4 pieces
- Sweet Red Onion - 0.4 oz
- Dill - 0.1 oz
- Parsley - 0.1 oz
- Black Salt - 0.1 oz
- Butter - 3.5 oz
- Garlic - 0.1 oz
Step by Step guide
Step 1
Boil the chanterelles until cooked.
Step 2
Peel the potatoes and boil them.
Step 3
Preheat the skillet.
Step 4
Cut the potatoes into wedges and sauté them in butter with olive oil, garlic, and chanterelle mushrooms.
Step 5
Rinse the spinach. Slice the pickled cucumber into rounds.
Step 6
Poach an egg.
Step 7
Place the spinach, cucumber, potatoes with chanterelles, and poached egg on a plate.
Step 8
Dress the salad with sour cream and truffle oil.
Step 9
Sprinkle with herbs and black salt.
Step 10
Serve!
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