How to make
The salad is very easy to make, but it tastes great. Clean the mushrooms well. It is easiest to sprinkle them with flour. All of the soil sticks to the flour and then it is easily washed with water.
Finely chop the well-cleaned mushrooms. Heat water with salt in a pot and when it boils, blanch the mushrooms for 2-3 minutes. During this time prepare a bowl with cold water.
Remove the blanched mushrooms with a slotted spoon and shock them in the cold water. When they cool down, strain them and mix them with finely chopped feathers of fresh garlic, olive oil, salt and vinegar.
I like balsamic vinegar, but it's a matter of personal taste. Let the salad stand for 24 hours to absorb all of the flavors well.
After that it can be eaten immediately, but it is definitely tastier the next day.
The wait is worth it, because marinated mushrooms are really very successful! Enjoy!
Note: If you pick the mushrooms yourself, it is important to cut them, not to pluck them whole, because this way the mycelium is lost and no more mushrooms will sprout.
Take care of Nature and cut the stumps with a knife.
The Chanterelle Mushroom Salad is ready.
