Grilled Chanterelles With Lemon, Sweet Chiles & Wild Greens

By á-174942

Ingredients

• 7 tablespoons extra-virgin olive divided
• 1 pound chanterelle mushrooms brushed clean
• 1 tablespoon freshly-ground black pepper
• Zest and juice of one lemon
• 1/2 medium red onion thinly sliced
• 5 large yellow or green analian chiles seeded, ribbed, and cut into 1/8" julienne
• 4 cups wild greens like mizuna or field cress cleaned, washed, and spun dry (you can substitute young spinach)
• Salt to taste

Details

Servings 4

Preparation

Step 1

Preheat grill or broiler.

In a large mixing bowl, toss chanterelles, 3 tablespoons extra-virgin olive oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often (every minute or so) until softened and lightly browned (about 8 to 10 minutes).

Heat remaining 4 tablespoons extra-virgin olive oil in a 12-inch to 14-inch saute pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent. Add chiles and saute 1 more minute. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw).

Remove hot chanterelles and place over greens in saute pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately.

This recipe yields 4 antipasto servings.