Warm chanterelle and frisée salad

Experience the comforting blend of earthy chanterelles and crisp frisée in this delectable warm salad. Perfect for those seeking a refined culinary delight.

Ingredients:

• 1360g medium white mushrooms, trimmed and quartered
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon soy sauce
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons Marsala
• 2 teaspoons tomato paste
• 2 garlic cloves, minced
• 3 large shallots, thinly sliced
• 6 cups coarsely shredded romaine lettuce
• 2 cups coarsely shredded Boston lettuce
• 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)

Instructions:

1. Combine the mushrooms with lemon juice in a big bowl. Preheat your oven to 300°F. Heat butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter turns brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover, keep stirring occasionally until the liquid is gone, and the mushrooms turn deep brown, around 8 minutes. Stir in soy sauce and cook for another 2 minutes. Move the mushrooms to a baking sheet and keep warm in the preheated oven.
2. Mix extra-virgin olive oil, sherry vinegar, Marsala, tomato paste, and minced garlic in a small bowl. Season the vinaigrette with salt and pepper.
3. In the skillet, add the remaining teaspoon of olive oil. Put in the shallots, cover, and cook over medium heat until they soften, about 3 minutes. Uncover and cook, stirring, until lightly browned. Incorporate the sherry vinaigrette and take the skillet off the heat.
4. Combine lettuces in a bowl. Add the cooked mushrooms and shallots and mix well. Arrange the salad on 6 plates, sprinkle with cheese, and serve immediately.

Summary:

• Calories: 1665 kcal
• Fat: 122 g
• Protein: 57 g
• Carbs: 113 g
• Potassium: 7421 mg
• Magnesium: 405 mg