Warm Chanterelle and Berry Salad with Cheddar and some Chow-dah

November 20, 2009 at 2:07 am | Posted in Salads, Soup | 27 Comments
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A few weeks ago, I was sent samples of dried mushrooms from the very generous and food blogger friendly Marx Foods.  You can visit their website at http://www.marxfoods.com

    I was very proud of my first creation because it was delicious and all mine. Proud because I’m good at following recipes but not good at creating. 

With 1/2 of the bag of dried Chanterelles still on my counter, I decided to make a version of a salad I found in Food and Wine.  I love this salad.  Delicious and crazy healthy. 

The recipe calls for a slice of aged Cabot Clothbound Cheddar.  I chose a slice of cheddar that had small bits of cranberries instead.  It sounded so very seasonal.   Also the recipe calls for arugula which looked pretty ragged at Whole Foods, so I substituted with Watercress.

I soaked the dried chanterelles in water for a couple of hours and then gently sautéed them in butter for a few minutes.  They were just starting to crisp and the earthy flavor was outstanding in this salad.  I didn’t let them cook nearly as long as the recipe indicates for fresh mushrooms and kept a close eye on them for just the right texture.

Warm Chanterelle and Berry Salad with Cheddar

6 Tbs plus 1 teaspoon extra virgin olive oil
1/2 small sweet onion, sliced into 1/4-inch-thick rings
Salt and freshly ground pepper
1 lb chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
1 Tbs plus 1 teaspoon red wine vinegar
1 tsp Dijon mustard
3 cups baby arugula
1 cup blackberries
1 cup raspberries
Four 2-ounce pieces of Cabot Clothbound Cheddar

1. In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.

2. Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper.

3. In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil; season the vinaigrette with salt and pepper. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the chanterelles and the vinaigrette and toss well. Put a piece of cheddar on each plate. Divide the salad among the plates and serve.

I served this with Corn Chowder.  Simple:  Just saute some onion in olive oil until tender, about 5 minutes.  Add a heaping Tbs of flour and let it cook for a minute or so and then add ingredients.  1 can creamed corn, 1 package frozen corn, milk, chicken broth, and a little of the water from the boiling potatoes on the next burner.  Drain and stir in the diced potatoes and serve with bacon bits and some parsley.  Delicious!!!

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27 Comments »

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  1. Two great dishes. We have a mushroom place here in town that I really need to go visit, called Everything Mushrooms.

    Where do you find raspberries this time of year?

    • I want an “Everything Mushrooms” in Denver! Can you encourage them to franchise?

      Thanks for stopping by Chris

  2. What a fantastic sounding salad!!! The mushrooms, cheddar, berries, perfect unique combination. Beautifully plated as well!

    • Thank you so much Donna – and as always thanks for stopping by

  3. I am a freebie whore, I love these little surprises… and this creation of yours is fabulous what a great lunch

    good for you

    • LOL, me too. Thanks for stopping by YOG

  4. That salad looks beautiful . . . there are only about 3 or 4 ingredients that I might have trouble finding up here. 😀 Meanwhile, the corn chowdah looks divine! I’m making that for Dana this weekend.

    Really great post – LOVE the photography (loved the dishes)!

    • What??? No onions in Montana??? Ha. That salad plate is my favorite. I have a collection of several fine china salad plates that I use all together and placed on plain white plates. I’ll blog about that one of these days.

  5. Cheddar with cranberries!!! Oh my god that sounds good. I need to find some of that.

    This is definitely a great use of the dried mushrooms. A delicious AND nutritious salad – what could be better?

    • My Whole Foods had a pick-up truck full of that cheese. It wasn’t very expensive either. Thanks for stopping by JoAnne

  6. Sounds like a fabulous dinner! I love soup and salad and am always looking for something “off the beaten path”…. this is on my list to try…. and who says you’re not good at creating…. look at this salad!!

    Thanks!

    • Thanks Linda and thanks for stopping by

  7. Whoa. What a cool salad. The berries with the mushrooms with the arugula with the cheese… I’m in.

    However, I’d have paired it with a big hunk of meat. Uh, I mean, like a beef something or other with this and that on whatchacall it.

    (until you make me that peach ice cream, this isn’t going to be easy)

    • I would have usually paired it with a big hunk of meat….but I’m trying to behave this week.

      You’ll get your peach ice cream when you start your blog.

  8. oh wow love your blog thanks for visiting what a beautiful and healthy salad, will follow along Rebecca

    • Thanks so much Rebeccca and thanks for stopping by.

  9. What fun to have a new treat to create with! I don’t think I have had chantarelles before. Love that salad especially!

    • Thanks Natashya and thanks for stopping by

  10. I make bean dip, and you go all gourmet on me! Salad looked great, and I love that chowder…

    • LOL BD, I have my moments. That dip of yours looked great! Thanks for stopping by.

  11. That sounds fantastic and great job devising your own recipe! 😀 That cheddar with cranberries sounds intriguing!

    • Thanks for stopping by Lorraine. That cheese is very good. I was in Whole Foods yesterday and they still have a heaping display of it.

  12. That looks totally incredible! Just the thought of warm chanterelles sounds amazing.

    • Lucky you can probably pick them fresh out of your back yard! 🙂 Thanks for stopping by Cathy.

  13. This is a beautiful salad! Combining fruit with salad greens is always such a flavor packed dish. So glad you found my Pioneer Woman fan blogsite. Looking forward to seeing what you post!

    • Thanks Debby and thanks for stopping by

  14. I’ve recently been searching all about for this post. Happily I just noticed it in Google.


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