I went for a walk through the woods this week. The recent rains have been very kind to the forest and have left behind the perfect conditions for chanterelle mushrooms. They are everywhere, scattered across the forest floor like some accidental cosmic drips and drops.
Chanterelles are fairly easy to identify, making them safe to forage - if you know what you're doing. And, well, we'd like to think that we do.
This week we're adding them to just about everything, including this to-die-for green bean salad whose colors just jump off the plate. -IK
Bean Salad with Mushrooms
1 lb green beans or shucked fresh lima beans
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
½ pound mixed wild mushrooms, such as; chanterelle, black trumpet, oyster
½ cup torn basil leaves
¼ cup chopped fresh parsley
½ cup pickled red onions
Kosher salt and freshly ground black pepper
Blanch the beans in boiling salted water until crisp tender, about 4 minutes. Transfer the beans to a bowl of ice and cold water to stop cooking. Drain the beans and pat dry.
Clean the mushrooms if necessary, then cut or tear into bite-sized pieces.
Heat the butter and oil in a large heavy skillet over medium high heat until hot, then stir in the shallot and cook until golden, about 4 minutes. Stir in the mushrooms, and ¼ teaspoon each salt and pepper, then cook, stirring until golden, about 6 minutes. Transfer the mushrooms to a large bowl and let cool to warm. Toss the beans, basil, parsley, and pickled red onions together with the mushrooms, then season with salt and pepper to taste and serve.