Chanterelle Mushroom and Roasted Peach Salad
Salads • Author's
Description
Recipe from John Smith, head chef at a popular American restaurant.
Ingredients
- Mixed salad greens 0 oz
- Mixed tomatoes of different colors 0 oz
- Pickled Chanterelles 0 oz
- Butter 0 oz
- Thyme 1 sprig
- Garlic 0 oz
- Onion 0 oz
- Vegetable Oil 0 fl oz
- Donut Peaches 0 oz
- Orange juice concentrate 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Soy Sauce 0 fl oz
- Starch film 0 oz
Step-by-Step Guide
Step 1
Thoroughly rinse the chanterelles, clean them, and dry them.
Step 2
Cut the peaches in half, remove the pit, and slice them into wedges.
Step 3
Dice the onion into small cubes.
Step 4
Remove the stems from the tomatoes and cut them into wedges.
Step 5
Sauté garlic, thyme, and onion in vegetable oil until golden brown.
Step 6
Add the chanterelles and sauté until cooked (the mushrooms will sizzle and pop in the pan when they are ready).
Step 7
Add butter to the mushrooms and sauté them a little longer.
Step 8
Grill the peaches until they are golden brown.
Step 9
Prepare the sauce. Mix orange juice and lemon juice with soy sauce, and finally thicken with cornstarch.
Step 10
Arrange the tomatoes on a plate, tear the washed and dried salad leaves by hand (if they are large) and place them on top of the tomatoes. Scatter the peach slices around the plate, and add the mushrooms with onions on top of the salad (remove the garlic and thyme from them).
Step 11
Drizzle the salad with citrus dressing and serve immediately.
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