Fried Chanterelle Salad with Creamy Parmesan Dressi

Name: Fried Chanterelle Salad with Creamy Parmesan Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 1 cup buttermilk; 1/2 teaspoon hot pepper sauce; 1 cup yellow cornmeal; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon Essence, plus more for seasoning, recipe follows; 1/4 teaspoon freshly ground black pepper; 1/2 pound fresh chanterelle mushrooms, wiped clean; 7 ounces assorted baby greens; Creamy Parmesan Dressing, recipe follows; 1/4 cup shaved Parmesan

Servings: persons

Vegetable oil, for frying
1 cup buttermilk
1/2 teaspoon hot pepper sauce
1 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon Essence, plus more for seasoning, recipe follows
1/4 teaspoon freshly ground black pepper
1/2 pound fresh chanterelle mushrooms, wiped clean
7 ounces assorted baby greens
Creamy Parmesan Dressing, recipe follows
1/4 cup shaved Parmesan

1
["Pour vegetable oil in a medium saucepan with high sides to a depth of 2 inches.", "Preheat oil to 375 degrees F.", "Combine the buttermilk and hot sauce in a small bowl.", "In a separate bowl, stir together the cornmeal, flour, salt, Essence, and pepper.", "Dip the mushrooms into the buttermilk, and 1 at a time, dredge in the cornmeal mixture.", "Shake any excess mixture off of the mushrooms and fry, in batches, in the preheated oil until crispy and golden, about 1 1/2 minutes per batch.", "Remove the mushrooms with a slotted spoon and drain on paper towels.", "Season fried mushrooms with additional Essence.", "Toss the greens in a large bowl with the desired amount of dressing.", "Adjust the seasonings with salt and pepper, as needed.", "Arrange the salad greens on plates and divide the chanterelles, evenly among the plates.", "Top each salad with Parmesan shavings and serve immediately.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil, for frying, 1 cup buttermilk, 1/2 teaspoon hot pepper sauce, 1 cup yellow cornmeal, and more.

Yes, Fried Chanterelle Salad with Creamy Parmesan Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Chanterelle Salad with Creamy Parmesan Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions