Tender Chanterelle Salad

1. In a medium saucepan (off the heat), whisk olive oil, vinegar, Dijon mustard, sliced shallot, and minced garlic until well combined. Season with salt and pepper to taste.

2. Place cleaned chanterelles into the saucepan, toss thoroughly until evenly coated in the aromatic mixture.

3. Place the saucepan over medium-low heat and cover tightly with a lid. Let the mushrooms simmer gently for 12 to 15 minutes, releasing their liquid to blend with the oil and aromatics.

4. Remove the lid. If still watery, turn the heat up to medium and simmer uncovered until the sauce slightly thickens and clings to the mushrooms (2 or 3 minutes).

5. Remove the pan from heat. Stir in the chopped parsley and a generous squeeze of fresh lemon juice.

6. Transfer the mushroom mixture to a shallow bowl. Let marinate at room temperature for 20 to 30 minutes.

7. Season to taste with salt, pepper, and more lemon juice, if desired.

**The original Bon Appétit recipe suggested placing the chanterelles in a steamer basket over a pot with 1" gently simmering water, and only steaming for about 5 minutes before beginning to marinate them. The FDA and USDA now consider that method undercooked. Instead, you can either dry sauté the mushrooms and then sear them with the aromatics before the marinade step; or braise them (as this recipe does) to achieve soft, plump, deeply infused mushrooms.