Pickled Mushroom Salad
- 2 pounds mixed mushrooms, (I used shitake, cremini and button)
- ½cup grapeseed oil
- 2 teaspoons kosher salt
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- ½teaspoon black peppercorns
- 1 piece star anise
- 1 clove garlic, peeled and finely grated (or 1 tsp garlic powder)
- 1 handful cilantro, roughly chopped
- 1 handful dill sprigs
- 1 rib celery, thinly sliced, plus leaves
- 3 tablespoons sugar
- ¼ cup sherry vinegar
- 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 including leaves, sugar, remaining grapeseed oil and sherry vinegar.
- Heat the oven to 475. 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 browned.
- Add mushrooms to the dressingl 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.
This is my revision of original recipe from New York Times Cooking, Pickled Mushroom Salad
You could also used ground spices if your are in a hurry.
Leave out sugar if you want to use the mushrooms in a savory dish.
September 16, 2020
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