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The Body Healer

Recipe:

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grape mushroom salad
Grape Chanterelle Salad
 
Chanterelle mushrooms, sliced
Cherry tomatoes, quartered
Red grapes
Mixed greens
Garlic, minced
1 tbsp olive oil
Sea salt & ground pepper
Thyme.
 
Wash chanterelles and slice into bite-size pieces.  Toss with olive oil.  Heat pan on med heat and cook mushrooms 6-7 mins each side, letting them lightly brown before tossing to heat the other side.  Turn heat to low and add garlic and thyme for 1 more min.  Chanterelles take on a chewy and "meaty" texture when ready.  
 
When cooled, mix in with the rest of the ingredients and serve.