Roast Beef and Chanterelle Salad
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
The recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- Pickled Chanterelles - 14.1 oz
- Thyme - 4 sprigs
- Mushroom seasoning - 20 fl oz
- Butter - 2.8 oz
- Parmesan Cheese - 2.1 oz
- Beef chuck roast - 7.1 oz
- Avocado - 8.5 oz
- Sesame Oil - 2 fl oz
- Grated Ginger Root - 2.1 oz
- Olive Oil - 2 fl oz
- Toasted Sesame - 0.7 oz
- Soy Sauce - 2 fl oz
- Corn Salad - 3.5 oz
Step by Step guide
Step 1
Rinse the chanterelles and pat them dry with a paper towel.
Step 2
Heat the skillet and sauté the mushrooms in half of the butter with thyme until cooked through.
Step 3
Place the chanterelles on a paper towel to remove excess oil.
Step 4
Pour the broth into the skillet and add the second half of the butter. Simmer the liquid over low heat until it thickens into a sauce.
Step 5
Slice the roast beef thinly.
Step 6
Wash and sort the lettuce leaves.
Step 7
Prepare the second sauce. Whisk together sesame oil, finely diced ginger, olive oil, white sesame seeds, and soy sauce.
Step 8
Cut the avocado into random pieces.
Step 9
Drizzle the chanterelles with mushroom broth sauce.
Step 10
Combine all the ingredients together.
Step 11
Dress the salad with sesame oil dressing.
Step 12
Sprinkle with Parmesan. Serve!
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