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Wild Mushroom Salad with a Corn Mustard Dressing
Serves 6
This is a pretty straightforward salad that is dependent on a few special
ingredients to make it great. First is to use good mushrooms. Wild and
cultivated exotic mushrooms have become much more readily available in
recent years. Use the best selection that you can find. A supplier that
I have worked with for many years in Northern California is Gourmet Mushroom
(707) 823-1743 or www.mycopia.com who
will ship a beautiful basket of exotics anywhere in the U.S. The second
essential in this recipe is the corn oil. It's a very pure expeller extracted
oil from corn that uses no solvent or preservatives and is absolutely
delicious because it tastes and smells like corn (what a concept!). You
can find it at health and natural food stores. It's not the usual oil
found in supermarkets but a very special one made by a manufacturer that
I'm especially fond of: Spectrum Naturals. Contact them at (800) 995-2705
or www.spectrumorganic.com.
3 tablespoons clarified butter or olive oil
1-1/2 pounds wild mushrooms
such as oyster, chantrelle, alba or best available
Sea salt and freshly
ground pepper
8 cups loosely packed mixed young savory greens such
as arugula, cress, mizuna, tat soi
Honey Lemon
Vinaigrette (Recipe follows)
Corn Mustard Dressing (Recipe follows)
Garnish: Fresh dill sprigs, fried
capers, shaved parmesan or dry jack cheese
Heat the clarified butter in a large sauté pan and sauté the
mushrooms until barely tender and still holding their shape. Season with
salt and freshly ground pepper, set aside and keep warm.
Lightly toss the greens with some of the honey lemon vinaigrette and
arrange attractively on plates with the mushrooms. Spoon the corn mustard
dressing around and garnish with the dill sprigs, fried capers and cheese.
Serve immediately.
Honey Lemon Vinaigrette
Makes
1+ cups
2 tablespoons finely chopped shallot
6 tablespoons seasoned rice vinegar
2 tablespoons fragrant honey
4 tablespoons fresh lemon juice
4 tablespoons olive oil
Whisk all ingredients together. Store covered and refrigerated up to
5 days.
Corn Mustard Dressing
Makes about 1 cup
2 tablespoons finely chopped shallots
2 teaspoons poached or roasted
garlic
1/4 cup double strength, unsalted chicken or vegetable broth
1 tablespoon
dijon mustard (or to taste)
1/2 cup or so Spectrum Naturals unrefined
corn oil
1 teaspoon fresh lemon juice
Sea salt and freshly ground pepper to taste
Add shallots, garlic and stock to a blender and blend until smooth.
Add mustard and slowly pour oil in with motor running until dressing
is smooth and thickened. Stir in lemon juice and season with salt and
pepper. Store covered in refrigerator up to 3 days.
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