Cooking with chanterelles
Following questions from listeners, chef Hans Anderegg dropped by Island Morning to talk about chanterelle mushrooms and to cook up a special salad from the new cookbook, Flavours of Prince Edward Island.
Chanterelle, chicken and bean salad
Salad
- six 4 oz chicken breasts
- ¼ cup olive oil
- 13 oz chanterelle mushrooms
- ¼ cup unsalted butter (softened)
- salt and pepper
- chopped fresh thyme and summer savoury
- 10 oz green beans (cut in 1 ½ inch pieces)
- six slices rye bread
Vinaigrette
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 small shallots (finely diced)
- 2 cloves garlice (finely diced)
- salt and pepper
Season the chicken breast with salt and pepper. Fry in hot pan with the olive oil. Let cool and cut it into thin strips.
Clean the chanterelles and halve or quarter the larger ones. Add the butter to the pan you used for the chicken and sauté the mushrooms for three to four minutes. Season to taste with salt, pepper and fresh herbs.
Prepare a bowl of ice water.
Boil the green beans in salted water until tender. Remove them from the pan and place them immediately in the ice water to stop the cooking process.
For the vinaigrette, add all the ingredients to a bowl and mix well with a whisk.
Add chicken strips, chanterelles and beans to the vinaigrette and let marinate for at least 20 minutes. Season to taste with salt and pepper.
Lightly toast the rye bread. Divide the salad amongst the toasted slices. Garnish with a sprig of thyme.