Warm salad with arugula and chanterelles

4 servings

30 minutes

Chanterelles are good in any salad. Due to their miniature size, they do not need to be cut, so whole red heads will definitely look beautiful from the chaotic mixture of ingredients. In addition, like any other mushroom , chanterelles bring a feeling of protein satiety to a light green salad. The heftiness of the dish can be further enhanced by adding regular fried potatoes to the chanterelles. But Vladimir Sidorov, the chef of "Cheretto More", does something much more interesting, throwing a crispy ball of potato straws (pie) onto a plate with summer s alata .

Energy value per serving

• Calories: 165.3
• Proteins: 4.1g
• Fats: 12g
• Carbohydrates: 10g

Ingredients

• Chanterelles: 70 g
• Olive oil: 10 ml
• Butter: 10 g
• Arugula: 10 g
• Spinach: 10 g
• Beet tops: 10 g
• Sun-dried tomatoes: 30 g
• Pine nuts: 5 g
• Fried onions: 5 g
• Balsamic cream: 10 g
• Potato: 1 pc
• Gorgonzola cheese: 30 g
• Cream 33%: 50 ml
• Soy sauce: 3 ml
• Salt: 1 g
• Onion: 5 g

Cooking steps

1. Prepare potato pie. Peel the potatoes and grate them very thinly using a special grater (a grater for Korean-style carrots works well).

   Required ingredients:

   • Potato: 1 piece

2. Place in a colander and rinse with cold water two or three times, leave in the colander and shake to drain all the water.

3. Fry the potatoes in hot oil until golden brown and drain excess oil on paper towels.

   Required ingredients:

   • Olive oil: 10 ml
   • Potato: 1 piece

4. Boil the chanterelles in salted boiling water for 15 minutes. Then transfer to a colander and shake to drain all the water.

   Required ingredients:

   • Chanterelles: 70 g

5. Place the cleaned chanterelles in a deep skillet with heated butter and fry, stirring, until the water evaporates. Then add finely chopped onion and sauté the mushrooms with the onion until golden brown. Finally, add salt.

   Required ingredients:

   • Butter: 10 g
   • Chanterelles: 70 g
   • Onion: 5 g
   • Salt: 1 g

6. Pour cream into the pan and heat it. Add crumbled cheese and simmer, stirring, until a thick homogeneous mass forms.

   Required ingredients:

   • Cream 33%: 50 ml
   • Gorgonzola cheese: 30 g

7. Add soy sauce, stir, and remove from heat.

   Required ingredients:

   • Soy sauce: 3 ml

8. Mix arugula, spinach, and chard and place on a plate. Drizzle with balsamic. Place some sun-dried tomatoes nearby. Arrange chanterelles around and pour the resulting sauce over.

   Required ingredients:

   • Arugula: 10 g
   • Spinach: 10 g
   • Beet tops: 10 g
   • Balsamic cream: 10 g
   • Sun-dried tomatoes: 30 g

9. Top with a bunch of mashed potatoes, garnish the salad with fried onions and pine nuts.

   Required ingredients:

   • Pine nuts: 5 g
   • Fried onions: 5 g