Recette
Autumn is mushroom season. Here is an original recipe idea where these combine in a salad with Reblochon cheese.
INGREDIENTS POUR 4 PERSONNES :
60 g of Reblochon
200 g fresh chanterelle mushrooms
2 shallots
1 clove of garlic
1 bunch of parsley
olive oil
balsamic vinegar
4 cobs of fresh corn or a 300 g can of sweet corn
1 liter of milk
4 slices of Savoy smoked ham
salt and pepper
PREPARATION:
Ham chips:
Preheat the oven to 200°C.
Place the slices of ham on a sheet of baking paper. Bake them for about 12 minutes. Leave to cool so that the slices become crispy.
Roughly chop them by hand.
Cream Corn:
Peel the cobs and use a knife to collect the grains.
Place them in a saucepan with the milk, salt, pepper and bring to a boil.
Leave to cook for about 30 minutes.
Drain the corn and save the milk.
Mix the corn, adding milk gradually until you get a creamy consistency.
Chanterelle salad:
Peel and finely chop the shallots.
Stalk the parsley and chop finely.
Prepare the chanterelles by removing the end of the stems and lightly brushing the mushrooms with a damp paper towel.
Cut the larger ones in half.
Heat a frying pan with a drizzle of olive oil, cook the shallots until they become translucent, then add the chanterelles. Salt and pepper.
Cook the mushrooms over medium heat for about 10 minutes.
Place them in a salad bowl, add the chopped parsley and season with olive oil and balsamic vinegar.
For the service put the cream of corn in the bottom of the plates, arrange the salad of warm chanterelles and the slices of Reblochon.
Finish with the ham chips.
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