Tis the season for fungi (and root veg, greens,apples,figs… I can go on forever). As the weather turns more brisk, and all signs of the summer have long left us, we search for that lost warmth in our foods. Now is the season of chilis and chowders, gumbos, and bisques, ragus, and stews. Our star for today is the fungi, is rich in antioxidants Selenium and Ergothioneine which both work to rid the body of the effects of free radicals. “Shrooms” also carry vitamins, D, B1,B2, B3, B5, B9, and vitamin H (or biotin) (“Cairns mushrooms australia,” 2007). Add to that good news that mushrooms are versatile in stews, add great flavor, texture, and fiber. So make room for mushrooms! Heres a great recipe for a mushroom salad for The Vegetarian Times. Enjoy!
Chef Will Hall
Warm Mushroom Salad
30 minutes or fewer
- ¼ cup extra-virgin olive oil
- 1 Tbs. raspberry vinegar
- 2 dried apricots, very finely chopped
- ¼ tsp. coarse salt
- ⅛ tsp. freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 1 large shallot, finely chopped
- 8 oz. chanterelles or other mushrooms, sliced
- 5 to 6 Tbs. dry white wine
- ¼ tsp. chopped fresh thyme or pinch of dried
- 4 cups mixed baby lettuces
- To make Raspberry Vinaigrette: In large glass or ceramic bowl, whisk together all ingredients until well combined. Set aside to let flavors blend.
- To make Warm Mushroom Salad: Meanwhile, in medium skillet, heat oil over medium-high heat. Add shallot and cook, stirring often, until tender, 1 to 2 minutes. Add mushrooms and thyme and cook, stirring often, until tender and they begin to release their juices, 4 to 5 minutes, adding wine as needed to prevent scorching. Remove from heat. Season with salt and pepper.
- Add lettuces to vinaigrette and toss to coat. Divide among plates, then spoon mushrooms on top. Serve warm.
(“Warm mushroom salad,” 1999)
Cairns mushrooms australia. (2007). Retrieved from http://www.cairnsmushrooms.com.au/nutrition.html
Warm mushroom salad. (1999, 09). Retrieved from http://www.vegetariantimes.com/recipe/warm-mushroom-salad/