Chanterelles with Crispy Salami in Red Wine Sauce with Cumin and Coriander

⏳ Time

4 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Before cooking, the bone marrow should be divided into portions of 50 grams each. Instead of sweet Agiorgitiko wine, you can use another sweet red wine. Enjoy your meal!

Ingredients

Pickled Chanterelles - 28.2 oz
Bone marrow bones - 10.6 oz
Garlic - 2 heads
Olive Oil - 2 tablespoons
Butter - 1.4 oz
Fresh basil leaves - ½ bunch
Spicy salami - 7.1 oz
Red Lambrusco - 10 fl oz
Red Grape Juice - 20 fl oz
Ground coriander - 1 teaspoon
Chicken Broth - 17 fl oz
Chives - to taste
Salt - to taste
Ground Cumin - 1 teaspoon
Ground Black Pepper - to taste
Ocean salt - to taste

Step by Step guide

Step 1

Evenly distribute the slices of salami on a baking sheet, place in an oven preheated to 176°F for 2–3 hours, until the salami becomes dry and crispy.

Step 2

For the sauce, mix the wines in a saucepan and bring to a syrup-like consistency over medium heat. In a separate pot, pour in 600 ml of chicken broth and heat until it becomes thicker and more concentrated. Combine the wine and broth in one container and add cumin and coriander.

Step 3

Add the bone marrow to the second portion of chicken broth (500 ml) and heat it for about 10 minutes without bringing it to a boil. Cut the cooked bone marrow into 4 pieces.

Step 4

Prepare the mushrooms: to properly cook the mushroom sauté, divide the mushrooms into 3 parts and use 3 separate pans. Sauté the mushrooms in olive oil over high heat for 30 seconds to evaporate the liquid. Collect the mushrooms in a colander and let them dry for 2 minutes. Mix the garlic, oil, and mushrooms and sauté the mixture for another 30 seconds over high heat. Season with spices and add the chives.

Step 5

Serve the mushrooms in the center of the plate topped with slices of salami. Arrange 4 pieces of bone marrow around and season the dish with sea salt and oregano leaves. Drizzle the sauce on top.