Salsa:
1 garlic clove, grated
1/4 cup chopped or torn tender herbs (such as mint, basil, parsley, chives -- I like to tear basil and mint so they don't oxidize)
1/4 teaspoon red pepper flakes
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
Chanterelles:
7 - 10 oz chanterelles torn or cut into bite size pieces
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon soy sauce
To make the salsa, combine all ingredients and season with salt and pepper to taste.
To sautee the chanterelles, heat skillet over medium-high. Add extra virgin olive oil to coat the bottom of the pan. Once the oil shimmers, add the chanterelles and cook until beginning to soften. Season with salt and pepper and continue to cook until browned. Add soy sauce and stir to absorb.
Plate the chanterelles and sprinkle salsa on top.
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