Recipe information
Yield
2 to 4 Servings
Ingredients
1
pound chanterelles, brushed clean and trimmed (halved or quartered if large)
3
tablespoons extra-virgin olive oil
2
tablespoons chopped flat-leaf parsley
2
tablespoons white wine vinegar
2
teaspoons Dijon mustard
1
small shallot, thinly sliced
1
small garlic clove, minced
Kosher salt and freshly ground black pepper
Fresh lemon juice
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Preparation
Step 1
Place mushrooms in a steamer basket and set over a pot filled with 1" gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.
Step 2
Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 136.6 % Calories from Fat 73.4 Fat (g) 11.1 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 9.1 Dietary Fiber (g) 4.5 Total Sugars (g) 0.2 Net Carbs (g) 4.6 Protein (g) 1.9 Sodium (mg) 44.5