Asian Mushroom Salad
- 2 Tablespoons mild vegetable oil
- 8 oz. mixed or single variety exotic mushrooms (Alba Clamshell, Baby Oyster, Brown Clamshell, or Trumpet Royale)
- 1/2 teaspoon fresh ginger root, grated (optional)
- 2 Tablespoons toasted sesame oil
- 2 teaspoons soy sauce
- 1 Tablespoon Rice Vinegar
- ¼ teaspoon sugar
- 6 ounces, about 4 cups, mixed baby lettuces – Arugula, frisée and baby spinach
Heat vegetable oil in broad skillet on medium high. Add mushrooms, whole or sliced, Cook three minutes on high. Add ginger and remove from heat. Add remaining ingredients in order - toss with salad mix and serve immediately. There will be a pleasing contrast of cool and warm and the some of the greens will wilt just slightly. Serves 4.
Sautéed Hen-of-the-Woods Mushrooms with Pancetta and Greens
- 2 Tablespoons olive oil
- 3 ounces pancetta, finely diced
- 2 cloves garlic, minced
- 5 oz. Hen-of-the-Woods (maitake) torn or cut into pieces
- 12 ounces spinach, Swiss chard, broccoli rabe, or a mixture of these or other greens, roughly chopped
- 2 Tablespoons balsamic vinegar salt and pepper
Heat oil in a broad skillet over medium heat. Add pancetta and stir until it browns slightly. Add garlic and mushrooms. Cook three or four minutes, then add greens and cook just until greens wilt. Remove from heat immediately and finish with balsamic vinegar, salt and pepper to taste.
If you cannot obtain pancetta, substitute 2 strips of thick sliced bacon, blanched in hot water, and blotted. Dice bacon and proceed as above.
Serve warm as a side dish or atop polenta. Garnish if desired with shaved parmesan cheese.
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