- 1 pound fresh chanterelles, brushed clean and trimmed (halved or quartered if large)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 small shallot, thinly sliced
- 1 small garlic clove, minced
- Kosher salt, freshly ground black pepper
- Fresh lemon juice
- Place mushrooms in a steamer basket and set over a pot filled with 1″ gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.
- Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.