The mushroom salad
Wild mushroom salad
300 gr of chanterelles, 300 gr of trumpets, 150 gr of mesclun, 1 lemon, 1 tablespoon of Meaux mustard (or old-fashioned), 1 bunch of parsley, 1 piece of bread, 1 clove of garlic and a few sprigs of chives.
Sauté the mushrooms in a little olive oil with half the crushed garlic clove. Salt and add the chopped parsley. When the mushrooms begin to recover the water they have made, stop cooking.
In a salad bowl, mix the mesclun and mushrooms. Sprinkle with lemon mixture, mustard and chopped chives.
Toast the bread and rub it with garlic. Cut small cubes. Sprinkle them over the salad.
Steps :
1 ° Sear mushrooms, garlic, parsley.
2 ° Mix salad and mushrooms. Sprinkle with sauce.
3 ° Sprinkle with croutons.
