Chanterelles with crispy salami in red wine sauce with cumin and coriander

6 servings

270 minutes

Chanterelles with crispy salami in a red wine sauce with cumin and coriander is an exquisite dish infused with the spirit of Greek cuisine. Tender chanterelles, fried to perfection, combine with crispy slices of salami, creating a harmony of textures. The red wine sauce, rich in spicy notes of cumin and coriander, adds depth and noble bitterness to the dish. Bone marrow simmered in aromatic broth gives richness and velvetiness to each bite. Fresh oregano leaves complete the composition with a light freshness, while sea salt highlights all flavor nuances. This dish is perfect for special occasions when you want to delight yourself or guests with something unusual, elegant, and with an unmatched aroma.

Energy value per serving

• Calories: 590.4
• Proteins: 18.4g
• Fats: 35.8g
• Carbohydrates: 20.4g

Ingredients

• Chanterelles: 800 g
• Bone marrow: 300 g
• Garlic: 2 head
• Extra virgin olive oil: 2 tbsp
• Butter: 40 g
• Fresh oregano leaves: 0.5 bunch
• Salami: 200 g
• Red sweet wine: 300 ml
• Red wine: 600 ml
• Ground coriander: 1 tsp
• Chicken broth: 500 ml
• Chives: to taste
• Salt: to taste
• Ground cumin: 1 tsp
• Ground black pepper: to taste
• Sea salt: to taste

Cooking steps

1. Evenly distribute the salami slices on a baking sheet, place in an oven preheated to 80 degrees for 2-3 hours until the salami achieves a dry and crispy texture.

   Required ingredients:

   • Salami: 200 g

2. For the sauce, mix the wine in a pot and bring it to a syrup consistency over medium heat. In a separate pot, pour in 600 ml of chicken broth and heat until it becomes thicker and richer. Combine the wine and broth in one container and add cumin and coriander.

   Required ingredients:

   • Red sweet wine: 300 ml
   • Red wine: 600 ml
   • Chicken broth: 500 ml
   • Ground coriander: 1 teaspoon
   • Ground cumin: 1 teaspoon

3. Add bone marrow to the second portion of chicken broth (500 ml) and heat it for about 10 minutes without bringing it to a boil. Cut the prepared bone marrow into 4 pieces.

   Required ingredients:

   • Bone marrow: 300 g
   • Chicken broth: 500 ml

4. Prepare mushrooms: to properly make mushroom sauté, divide the mushrooms into 3 parts and use 3 separate pans. Sauté the mushrooms in olive oil at high heat for 30 seconds to evaporate the liquid. Collect the mushrooms in a colander and let them dry for 2 minutes. Mix garlic, oil, and mushrooms and sauté the mixture for another 30 seconds at high heat. Season with spices and add onion.

   Required ingredients:

   • Chanterelles: 800 g
   • Extra virgin olive oil: 2 tablespoons
   • Garlic: 2 heads
   • Butter: 40 g
   • Salt:  to taste
   • Sea salt:  to taste

5. Serve mushrooms in the center of the dish topped with slices of salami. Arrange 4 pieces of bone marrow around and season the dish with sea salt and oregano leaves. Drizzle with sauce on top.

   Required ingredients:

   • Bone marrow: 300 g
   • Salami: 200 g
   • Fresh oregano leaves: 0.5 bunch
   • Sea salt:  to taste