Warm Chanterelle Salad Recipe

Experience the earthy delight of this Warm Chanterelle Salad! This recipe elevates the simple chanterelle mushroom with a vibrant balsamic-dressed lettuce base and fresh herbs. Perfect as a light lunch or a sophisticated side dish, this recipe is quick to make and bursting with flavor. Inspired by Finnish cuisine.

Prep Time 15 mins
Cook Time 40 mins
Calories 84.9 kcal
Protein 10g
Rating Be the first
Warm Chanterelle Salad 53

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Warm Chanterelle Salad

  • 250g chanterelle mushrooms
  • 2 tablespoons unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon crown dill, finely chopped)
  • romaine lettuce, part of 5 oz mixed salad leaves
  • lettuce (e.g., butter lettuce), part of 5 oz mixed salad leaves
  • rocket, part of 5 oz mixed salad leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 5 oz mixed salad leaves
  • 1/4 cup thinly sliced red onion (optional)

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How to Make Warm Chanterelle Salad

  1. Gently clean the 250g chanterelle mushrooms with a damp cloth or brush. Remove any debris.
  2. Place the mushrooms in a medium saucepan over medium heat. Cook, stirring occasionally, until they release their moisture and begin to soften (about 5-7 minutes).
  3. Strain the mushrooms in a fine-mesh sieve, allowing excess liquid to drain completely. This step is crucial for achieving a delicious, golden-brown result.
  4. Return the mushrooms to the saucepan. Add 2 tablespoons of unsalted butter. Sauté until the mushrooms are golden brown and tender, about 8-10 minutes. Season generously with salt and freshly ground black pepper.
  5. While the mushrooms cook, wash and thoroughly dry the 5 oz mixed salad leaves. Gently tear them into bite-sized pieces and place them in a large bowl.
  6. Just before serving, whisk together 1 tablespoon of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Pour over the salad and toss gently to combine.
  7. Mound the dressed salad onto plates. Spoon the warm, sautéed chanterelle mushrooms directly from the pan onto the salad.
  8. Garnish with 1/4 cup of thinly sliced red onion (optional, soak in ice water for 10 minutes to reduce sharpness) and 2 tablespoons of freshly chopped dill (or 1 tablespoon crown dill, finely chopped).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

13g

Fat

15g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Main Dish / Dinner Sweets & Sides Side Dishes Vegetarian Proteins Mushroom Recipes European Healthy Vegetarian Gluten Free Paleo Summer Recipes Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Salads Vegetables Scandinavian Easy European Beginner Cook Kosher Vegetarian Finnish Dietary Inexpensive Mushrooms 3 Steps Or Less

Frequently Asked Questions

How long does it take to make Warm Chanterelle Salad?

Warm Chanterelle Salad takes about 55 minutes from start to finish — roughly 15 minutes to prepare and 40 minutes to cook.

How many calories are in Warm Chanterelle Salad?

Warm Chanterelle Salad has approximately 84.9 calories per serving, with about 10 g protein, 2 g carbohydrates and 8 g fat.

What ingredients do I need for Warm Chanterelle Salad?

The key ingredients for Warm Chanterelle Salad are Chanterelle Mushrooms, Butter, Salt, Fresh Ground Black Pepper, Dill, Romaine Lettuce. See the full list with measurements above.

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