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Ingredients
- Chanterelles 500 grams
- Leek 2 pieces
- Ears of corn 2 pieces
- Onion 1 piece
- Bulgarian pepper 1 piece (large)
- Vegetable oil 2 tablespoons
- Arugula or other salad 2 handfuls
- Cheese with white mold 120 grams (optional)
- Garlic 1 clove
- Dijon mustard 1/2 teaspoon
- Wine vinegar 2 tablespoons
- Honey 1 teaspoon
- Olive oil 50 milliliters
- Salt to taste
- Pepper to taste
- Main ingredients Corn, Onion, Pepper, Mushrooms, Cheese
- Portion4-5
Inventory:
Frying pan, knife, spatula, cutting board, salad bowl, grill, mortar.
Cooking:
Step 1: fry the chanterelles.
Wash the chanterelles properly, cut into slices and fry in a pan with one tablespoon of vegetable oil.
They do not need to be fried for a long time, chanterelles cook very quickly. It’s enough to let the appetizing golden mushrooms appear shorter, and you're done!
Step 2: fry the onions and peppers.
In the same pan in which you fried the chanterelles, heat another tablespoon of oil and fry the onion chopped with feathers until transparent, then add the diced bell pepper to it and continue cooking until soft. But do not hold for a long time! Vegetables should remain crispy inside.
Step 3: fry the corn and leek.
At the same time, grill leek and ears of corn on the grill. First grease the vegetables with a small amount of oil, then place on a preheated grill and fry until a good black crust appears.
Remove the blackened layers from the leek and chop the rest finely.
Cut the baked corn grains from the ears with a large knife.
Step 4: serve a warm salad with chanterelles.
Mix chanterelles, pepper and onions in a salad bowl, add leek, corn and finely chopped cheese with white mold there (it will melt a little from the heat of vegetables and mushrooms). Add washed lettuce leaves.
In a mortar, mix a clove of garlic with salt, then add olive oil, wine vinegar, honey and mustard. Mix well to make the sauce uniform.
Season the salad, pecan and mix again as it should. Serve warm.
Enjoy your meal!
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Clearly, thank you for the information.