Chanterelles with beet salad

Name: Chanterelles with beet salad
Ingredients: 300 g chanterelles; 3 spring onions; 15 ml oil; 1 teaspoon salt; 250 g boiled beetroot

Season - Chanterelles with beet salad by Roxelana M. - Recipia

Chanterelles with beet salad means pan-fried chanterelles with spring onions, alongside boiled beetroot; it’s a fasting dish with no sauce. The mushrooms stay tender, with lightly browned edges, and the beetroot keeps the plate simple, like a salad alongside a portion of mushrooms. I cut the spring onions on the diagonal into pieces about 3 cm long, so you can see them among the chanterelles. Prep: 10 minutes. Cook: 10 minutes. Total time: 20 minutes. Serves: 2. About 170 kcal and 5 g protein per serving.

Ingredients

300 g chanterelles
3 spring onions
15 ml oil
1 teaspoon salt
250 g boiled beetroot

Preparation

1. Clean any bits of debris from the chanterelles, wash them well and slice them. Slice the spring onions. 2. Heat 15 ml oil in a frying pan and add the chanterelles and spring onions. Cook for 10 minutes, stirring now and then, until the moisture has evaporated and the edges of the chanterelles are lightly browned. Salt at the end. 3. Serve the chanterelles alongside the boiled beetroot.

Notes

Like an ordinary mushroom side, they go well with rye bread, without any other sauce. Small chanterelles can be left whole, while larger ones should be sliced more thinly and cook faster. After washing, shake them well and leave them to dry a little; water caught in the caps slows down browning. The dark green part of the spring onion softens before the white base, so slice the base more thinly. Keep the beetroot separate from the mushrooms in the fridge for up to 3 days, and bring them together only when serving.