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Vitamin B5 is found in mushrooms and counteracts the negative effects of stress.

Warm Chanterelle Salad with Pea Shoots & Crispy Shallots

Warm Chanterelle Salad with Pea Shoots & Crispy Shallots Prep time: 10 mins Cook time: 15 mins Serves: 4-6


  • 3 1/2 cups - chanterelles or oyster mushrooms, served whole
  • 1/4 cup - loosely chopped thyme
  • 1 TSP - chopped rosemary
  • 2 - shallots, chopped
  • 1/4 cup - whole-wheat breadcrumbs
  • 1/4 cup - finely grated Parmigiano-Reggiano
  • 1 TBSP - butter or Earth Balance blend
  • 2 TBSP - grainy mustard (or Dijon)
  • 1/2 cup - red wine (cabernet or shiraz works well)
  • 2 cups - pea shoots
  • 2 cups - sunflower sprouts or arugula
  • 1 TBSP - extra virgin olive oil
  • 1 TBSP - lemon juice
  • Sea salt and pepper


  1. 1 Pre-heat the oven to 375ºF.
  2. 2 Finely slice shallots and sauté on medium heat until golden brown and slightly crispy (4 minutes) in a lightly oiled oven safe pan, then remove and set aside.
  3. 3 Add a good knob of butter to the pan, then add chanterelles whole, and sauté at a medium high heat for 5 minutes. Once the mushrooms have softened, add the thyme, rosemary, and mustard and cook for another 2 - 3 minutes. Then add the red wine and reduce the liquid until it’s almost dry. Add breadcrumbs and Parmigiano-Reggiano, and place the pan in the oven for 5 minutes to crisp mushrooms.
  4. 4 Serve immediately over olive oil and lemon juice dressed greens.


Can substitute pea shoots and sunflower sprouts for any crispy micro-green of your choice.
Coffee-rubbed flank steak.
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