Warm Chanterelle Salad - cooking recipe

Ingredients

700 g small chanterelle mushrooms
30 g butter
salt
fresh ground black pepper
1 -2 tablespoon chopped dill
SALAD
70 g romaine lettuce
1 head of crispy pot lettuce
14 leaves rocket
olive oil
gourmet salt
white balsamic vinegar

Preparation

Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then saute them golden brown in butter and season them with salt and black pepper.
Wash the lettuces and let them drip dry. Tear them up into a bowl and dress them with olive oil, salt and balsamic vinegar just prior to serving. Put the mixed salad in mounds on the plates and lay the mushrooms on them directly from the pan. Garnish with onion flowers, crown dill, dill sprigs or chopped dill.