Clean chanterelles, cut stem ends into small pieces. Finely dice onions, sauté in oil, add mushrooms, roast for 10 minutes. Clean the lollo rosso leaf lettuce and distribute evenly in portions on plates. Pluck basil from stems (set aside a few leaves), chop coarsely. Season the finished mushrooms in the frying pan with vinegar, salt, pepper and mustard. Fold in the basil and arrange the mushrooms on the lettuce. Garnish with basil leaves.
Goes well with egg dish.
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