This dish pairs nicely with a roast pork tenderloin for an elegant main course. The pickled blackberries can be made a day ahead of time. It’s a nice transition dish from later summer to early fall.
Prep time: 10 mins (blackberries can be pickled from 4 to 12 hours)
Cook time: 15 mins
¾ pounds chanterelle mushrooms, cleaned and roughly chopped into large, bite-size pieces
1 bunch rainbow chard, leaves stripped from the stem and cut into large pieces
¼ pound guanciale, cubed into bite-size pieces (sub pancetta if you can’t find guanciale)
¼ cup shallots, minced
1 teaspoon chili flakes
2 large cloves garlic, minced
1 cup pickled blackberries, sliced in half lengthwise (recipe below)
2 tablespoons chopped fresh rosemary or thyme
¼ cup dry sherry
Salt and pepper to taste
Brush off any dirt from chanterelles with a slightly damp paper towel. Whatever you do, don’t wash them, as they will become waterlogged and not sear properly in the pan.
In a large sauté pan over medium heat render the fat out of the guanciale. When the guanciale is crisp, remove it from the pan to a paper towel for later. Reserve the fat in the pan. Now turn your burner to high. When fat is nice and hot add the chanterelles and rosemary or thyme. Stir gently for a minute and then add the shallots, garlic and chili flakes. When the mushrooms start to crisp around the edges, add the sherry and chard. Use tongs and gently mix until sherry reduces and chard is wilted—about one minute. Taste and season to taste with salt and pepper and a squeeze of fresh lemon juice. Serve garnished with sliced pickled blackberries and crisped guanciale.
1 cup blackberries
1 cup apple cider vinegar
1 cup water
½ cup sugar
1 tsp kosher salt
1–2 tsp chili flakes
1 tsp black peppercorns
Bring all ingredients (except for blackberries) to a simmer in a small saucepan. Remove from heat and allow brine to cool completely. Pour cooled brine over blackberries in a container and refrigerate overnight.