Much of what we grow in the garden is also available in the wild and thrives in our great forests. This recipe for roasted chanterelles with wild greens and toasted black walnuts takes advantage of some of the wild foods we can find outside our back doors.
• 1 Lb chanterelle mushrooms
• 1 Tbsp truffle oil (white)
• 1/2 vanilla bean pod, split and scraped
• Maldon sea salt (to taste)
• 1 cup dandelion leaves
• 1 cup wild sorrel
• 1 cup wild dock
• 1 Tbsp elderberry syrup
• 2 Tbsp wild honey
• Pinch of bee pollen
• 2 Tbsp apple cider vinegar
• 1 Tbsp wild thyme
• 1/2 cup black walnuts
1. Wash greens thoroughly and spin dry.
2. Whisk together elderberry syrup, wild honey and apple vinegar and picked thyme.
3. Toast walnuts in a sauté pan on med heat until golden brown, and oils begin to form on meat of nut.
4. Heat truffle oil in a sauté pan. Scrape vanilla bean into oil then follow with your mushrooms. Do not crowd the mushrooms so they get nice golden color on them. Season with salt and pepper.
5. Toss greens lightly with the dressing.
6. Place mushrooms on the bottom of your plate, top with your wild salad, and sprinkle with bee pollen. Serve at room temp.