Either a nice summer salad for lunch or an appetizer for a nice dinner, chanterelle mushrooms on a bed of green salad is a treat!
I used a green leaf salad which is somewhat specific to europe and quite popular in switzerland, a so called 'Nuesslisalat'. If you can't get this leaf, I would suggest using another dark green salad, for example dandelion.
for 2 people:
2 big handful of fresh chanterelle mushrooms
2 tablespoons butter
freshly ground salt and pepper
dark green leaf salad (e.g. dandelion)
red balsamic vinegar
extra virgin olive oil
Start heating up the butter in a skillet over medium-high heat. Add the mushrooms and season well with salt and pepper. Sauté the mushrooms until they've lost most of their liquid. Let them cool out until they're just slightly warm.
Mix the green leaf salad in a bowl with balsamic vinegar and olive oil to taste. Place the salad on plates and arrange the warm chanterelle mushrooms on top. Sprinkle with another few drops of olive oil and enjoy!