WARM MUSHROOM SALAD
by Bob Hosh 10/7/2013
I use Beech Mushrooms (Hypsizygus tessellatus) in this recipe, but any firm mushroom sliced into 2 inch pieces can be used. (From Fungus Fest 2013 cooking demonstration)
Ingredients:
Method:
If using commercially grown Beech Mushrooms, trim off the base of the clusters and separate them into individual piece, but leave pieces whole. Peel and slice the red onion lengthwise into thin strips. Have the bell pepper strips ready also.
Heat the oil in a skillet until it starts to shimmer, add the mushrooms and stirring frequently cook until light tan. Add the onion and garlic and sauté until slightly limp, then add the bell pepper and cook for a minute. Add the balsamic vinegar and rice vinegar, the sugar, water, and salt and pepper. Cook for another minute or two. Remove from heat and set aside to cool down a little.
Place the spring greens in a large bowl and toss the warm mushroom dressing with the greens thoroughly!
Serve immediately.
I like to use a fruit infused balsamic vinegar such as pear or fig for this recipe. Let the mushroom dressing cool down before you toss it with the spring greens – or you will get very wilted lettuce if you use the dressing hot off the stove. If you don’t mind wilted lettuce, you can actually re-heat the salad in the microwave using 15-second bursts and stirring after each burst until the salad is slightly warm.
Serves 4-6 adults.
by Bob Hosh 10/7/2013
I use Beech Mushrooms (Hypsizygus tessellatus) in this recipe, but any firm mushroom sliced into 2 inch pieces can be used. (From Fungus Fest 2013 cooking demonstration)
Ingredients:
- 2 -3 ounces Beech Mushrooms, about 2 commercially grown clusters
- 1 medium sized red onion
- 1 garlic clove, minced
- 1/2 cup red or yellow bell pepper, thinly sliced into 1-inch strips
- 3 tablespoons grape seed or canola oil
- 2 tablespoons balsamic vinegar*
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- Pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces of young spring greens
Method:
If using commercially grown Beech Mushrooms, trim off the base of the clusters and separate them into individual piece, but leave pieces whole. Peel and slice the red onion lengthwise into thin strips. Have the bell pepper strips ready also.
Heat the oil in a skillet until it starts to shimmer, add the mushrooms and stirring frequently cook until light tan. Add the onion and garlic and sauté until slightly limp, then add the bell pepper and cook for a minute. Add the balsamic vinegar and rice vinegar, the sugar, water, and salt and pepper. Cook for another minute or two. Remove from heat and set aside to cool down a little.
Place the spring greens in a large bowl and toss the warm mushroom dressing with the greens thoroughly!
Serve immediately.
I like to use a fruit infused balsamic vinegar such as pear or fig for this recipe. Let the mushroom dressing cool down before you toss it with the spring greens – or you will get very wilted lettuce if you use the dressing hot off the stove. If you don’t mind wilted lettuce, you can actually re-heat the salad in the microwave using 15-second bursts and stirring after each burst until the salad is slightly warm.
Serves 4-6 adults.
