Chanterelle Mushroom Salad

Posted: Updated:


1 lb mushrooms cleaned and split
1 by I'itoi onions chopped
3 ea garlic cloves minced
1 bu Tuscan Kale
1 bu Arugula
1 pt mushroom stock
1 Tbsp. butter (optional)
1/2 c Ginas Ricotta (optional)
1 baguette sliced


Sauté mushrooms in a little olive oil for 5-8 minutes. Add garlic and onions and sauté for another 3-5 min. Deglazs with mushroom stock and add butter and season with salt and pepper. Add chopped kale place in a bowl or on a piece of grilled bread with spoonfuls of ricotta. Garnish with arugula tossed with olive oil, lemon juice and a touch of salt.