RECIPE TITLE "Steamed Chanterelles with Shallots and Sprouts" Recipes from
Jean-Georges: Cooking at Home with a Four-Star Chef
, copyright © 1998 by Jean-Georges Vongerichten and Mark Bittman. All rights reserved.
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When Jean-Georges first served this minimalist first course at JoJo, customers balked; they wanted mushrooms sautéed in butter. The conversion began when they caught a whiff of the pure mushroom aroma wafting through the dining room. Use any good mushrooms you have. Delicate chanterelles are best this way.
1 pound chanterelles or other mushrooms, or a mixture, trimmed and cleaned
2 tablespoons minced shallots
Juice of 1 lemon
3 tablespoons canola, grapeseed, or other neutral-flavored oil
Salt and freshly ground black pepper
4 cups mixed salad greens
1 cup sprouts, such as alfalfa, cress, or radish
1. Place the chanterelles in the top level of a steamer and cook over boiling water for 5 minutes. Remove the mushrooms, then toss them in a bowl with the shallots. Add the lemon juice and oil and toss again. Taste; keep the lemon juice to a minimum lest it overwhelm the mushrooms, but add some salt and a fair amount of pepper.
2. Toss together the greens and sprouts and divide the mixture among 4 plates. Top with the mushroom mixture. Garnish with chives and serve.