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Roasted California chanterelle salad

Recipe by:Executive Chef Richard Slusarz
Grand Hyatt-San Francisco


  • Chanterelle salad
  • 6 oz. golden chanterelles
  • 1 tsp. minced garlic
  • 1/2 tsp. minced fresh thyme
  • 1/4 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 6 oz. spring mix greens
  • 4 oz. California goat cheese, crumbled
  • Vinaigrette dressing
  • 1/4 cup balsamic vinegar
  • 1 shallot, minced
  • 1 tsp. whole grain mustard
  • 2 sprigs fresh thyme, chopped
  • 1 tsp. chopped Italian parsley
  • 3/4 cup extra virgin olive oil
  • Salt and pepper, to taste


For salad:
Prepare chanterelles by gently cleaning them to remove any dirt, then tear or cut into small pieces. Toss with garlic, thyme and olive oil and roast in a 325-degree oven until cooked, about 5 to 7 minutes. Remove from the oven and set aside to cool. In the meantime, reduce 1/2 cup balsamic vinegar slowly on the stove until it reaches a syrupy consistency. Remove from the heat and set aside.

For vinaigrette dressing:
Mix 1/4 cup balsamic vinegar with minced shallots, mustard, thyme and parsley. Slowly whisk in olive oil in a steady stream until it is incorporated. Season with salt and pepper and reserve.

To assemble:
Toss greens with all but 2 tbsp. of the dressing (reserved to toss with the mushrooms) and plate. Toss cooled mushrooms with dressing and plate aside the greens. Garnish with crumbled goat cheese and reduced balsamic vinegar.

Califonia Bountiful