Grilled Chanterelles With Lemon, Sweet Chiles and Wild Greens |
Course : Italian
Source: Mario Batali
Serves: 4 antipasto |
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Ingredients:
7 tablespoons extra-virgin olive -- divided |
1 pound chanterelle mushrooms -- brushed clean |
1 tablespoon freshly-ground black pepper |
1 medium 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 inch julienne |
4 cups wild greens like mizuna or field cress -- cleaned, washed, |
1 teaspoon salt -- to taste |
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Preparation / Directions:
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 sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent. Add chiles and sauté 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 sauté 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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626)
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