Fresh domestic chanterelles have been described as having an apricot-like flavor to them. They grow wild in many areas in the United States and their season depends on the climate of the region. Look for them in specialty gourmet shops and farmer’s markets.
- 1⁄4 cup shelled walnut halves
- 5 tbsp. walnut oil
- 2 large cloves garlic, peeled and minced
- 1⁄2 lb. chanterelles, cleaned and trimmed
- Salt and freshly ground black pepper
- 1 medium tomato, seeded and diced
- 2 oz. thinly sliced smoked ham, diced
- 1 tbsp. finely chopped fresh parsley
- 1⁄4 lb. mixed baby lettuce
- Place walnuts in a single layer in a large skillet. Toast over medium heat for 10 minutes, turning once. Coarsely chop and set aside.
- Heat 3 tbsp. of the oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to medium-high, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms soften, about 5 minutes.
- Reduce heat to low, add tomatoes, ham, and parsley, and cook, stirring, for 1 minute. Remove from heat and set aside.
- Place lettuce in a small bowl and dress with remaining 2 tbsp. oil. Season with salt and pepper, then divide among four small plates. Arrange mushroom mixture over lettuce, garnish with walnuts, and serve.