Warm Chanterelle Salad

Today was a nearly perfect day. Our destination - a grove of fir and hemlock in the headlands of the Oregon coast. Our goal - wild mushrooms. Poking through the duff beneath the trees were clumps of Chanterelles standing tall, inviting harvest. I won't speak of cheese or bread or wine or perfect pears shared with gulls as we perched on an ancient ledge above the edge of the world. The sight and scent of sea and the faint white noise of breaking waves only deepened the inner silence of the day. The hunt - a bonanza! A lug of Chanterelles for not a sou save labor. The first few pounds will become a favorite of mine - Warm Chanterelle Salad. Really fast. Really simple. Really good. Today was a nearly perfect day.



Warm Chanterelle Salad



Ingredients:

4 tablespoons unsalted butter

2 pounds Chanterelle or Crimini mushrooms, torn or cut in half

1/2 cup thinly sliced shallot or red onion

1 tablespoon chopped garlic

1 cup dry sherry

2 tablespoons sherry wine vinegar

2 tablespoon chopped fresh parsley

2 tablespoons drained, chopped pimento

1/2 teaspoon freshly cracked pepper

Coarse salt



Directions:.

1) Heat butter in a large skillet set over medium heat. Add mushrooms and saute until just tender, about 4 minutes. Stir in shallots and garlic and cook until fragrant, about 1 minute. Add sherry and cook until reduced to 1/4 cup, about 5 minutes. Remove pan from heat.

2) Add vinegar, parsley, pimento and pepper. Toss well. Season to taste with coarse salt. Transfer to a serving plate. Serve warm or at room temperature. Yield: 6 servings.