Grilled Chanterelles With Lemon, Sweet Chiles And Wild Greens Recipe
Servings: 4
Ingredients
- 7 Tbsp. Extra-virgin olive divided
- 1 lb Chanterelle mushrooms brushed clean
- 1 Tbsp. Freshly-grnd black pepper Zest and juice of one lemon
- 1/2 med Red onion thinly sliced
- 5 lrg Yellow or possibly green analian chiles seeded, ribbed, and cut into 1/8" julienne
- 4 c. Wild greens like mizuna or possibly field cress cleaned, washed, and spun dry (you can substitute young spinach) Salt to taste
Directions
- Preheat grill or possibly broiler.
- In a large mixing bowl, toss chanterelles, 3 Tbsp. extra-virgin extra virgin olive oil and black pepper to thoroughly coat mushrooms. Spread proportionately over grill or possibly under broiler and cook, turning often (every minute or possibly so) till softened and lightly browned (about 8 to 10 min).
- Heat remaining 4 Tbsp. extra-virgin extra virgin olive oil in a 12-inch to 14-inch saute/fry pan and add in lemon zest and red onion. Cook over medium heat till onion is soft and translucent/soft. Add in chiles and saute/fry 1 more minute. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw).
- Remove warm chanterelles and place over greens in saute/fry pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mix into a large serving bowl and serve immediately.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 213 | 100% |
| Total Fat 23.64g | 30% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 19mg | 1% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.78g | 1% |
| Protein 0.12g | 0% |
