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  • Wild mushroom salad
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    By Sara la Fountain

    Wild mushroom salad

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    Servings: 4


    • 1

      Firstly, prepare the mushroom salad. Put the cleaned and sliced cepes and chanterelles in a pan with butter and sauté them until they are a nice golden brown.

    • 2

      Season the mushrooms with salt, pepper and a drizzle of sherry vinegar. Remove from the heat and add the chopped red onion. Garnish with roughly chopped dill.

    • 3

      Let the salad cool down a bit and it is ready to serve.

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    This entry was posted in Episodes, Recipes by chef, S06 E02 Among Lakes and Berries, Sara La Fountain and tagged , , . Bookmark the permalink.
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