Grilled Chanterelles With Lemon, Sweet Chiles & Wild Greens

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

zest and juice of one lemon
5 large yellow or green analian chiles -- seeded, ribbed, and cut into 1/8" julienne
1 pound chanterelle mushrooms -- brushed clean
4 cups wild greens like mizuna or field cress -- cleaned, washed, and spun dry (you can substitute young spinach) salt -- to taste
7 tablespoons extra-virgin olive -- divided
1 tablespoon freshly-ground black pepper
1/2 medium red onion -- thinly sliced

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Preheat grill or broiler.
In a large mixing bowl, toss chanterelles, 3 tablespoons extra-virgin olive oil and black pepper to thoroughly coat mushrooms. Spread evenly over grill or under broiler and cook, turning often (every minute or so) until softened and lightly browned (about 8 to 10 minutes).
Heat remaining 4 tablespoons extra-virgin olive oil in a 12-inch to 14-inch sauté pan and add lemon zest and red onion. Cook over medium heat until onion is soft and translucent. Add chiles and sauté 1 more minute. Toss in wild greens and lemon juice and remove from heat (greens should still be quite raw).
Remove hot chanterelles and place over greens in sauté pan. Return to high heat and stir gently with tongs to wilt greens. Season with a dash of salt and pour mixture into a large serving bowl and serve immediately.
This recipe yields 4 antipasto servings.