PICKLED MUSHROOM SALAD
This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.
Provided by Tejal Rao
Categories brunch, dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
- While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
- When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams
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zeeshan muhammad
[email protected]This salad is so refreshing and flavorful! I love the combination of the tangy dressing and the earthy mushrooms.
Md Latif
[email protected]This salad was just okay. The dressing was a bit too vinegary for my taste and the mushrooms were a little too chewy. I think I'll try a different recipe next time.
MD:shakib Khan
[email protected]I've made this salad a few times now and it's always a hit! It's so easy to make and it's always delicious. I love that it's a great way to use up leftover mushrooms.
Umair Ranjha
[email protected]This salad was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Ahmed King
[email protected]I'm not a huge fan of mushrooms, but I actually really enjoyed this salad. The dressing is really tasty and the mushrooms are surprisingly tender.
Tilak Thapa
[email protected]This salad is a great way to use up leftover mushrooms. I also love that it's a no-cook recipe, so it's perfect for a hot summer day.
Jamie Burns
[email protected]I made this salad exactly as the recipe stated and it turned out perfect! The mushrooms were tender and flavorful, and the dressing was just the right balance of sweet and sour.
ZJ BIGZ
[email protected]This salad was a bit too sour for my taste. I think I would have preferred a dressing with less vinegar.
Rehmat Gm
[email protected]This salad is so refreshing and flavorful! I love the combination of the tangy dressing and the earthy mushrooms.
Sandra Bosely
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Tayef Islam
[email protected]This salad was just okay. The dressing was a bit too vinegary for my taste and the mushrooms were a little too chewy. I think I'll try a different recipe next time.
Quami Billions
[email protected]I've made this salad a few times now and it's always a hit! It's so easy to make and the results are always delicious. I love that it's a great way to use up leftover mushrooms.
Liyakat Sheikh
[email protected]This pickled mushroom salad was a delightful surprise! The combination of flavors and textures was perfect, with the tangy dressing balancing out the earthy mushrooms and the crunchy vegetables. I especially loved the addition of the fresh dill, whic