Warm Hericium Salad
Description
Crunchy savory goodness.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Serves
4
- juice of 1 medium lemon
- 1 T. salt
- 1 q. water
- 6 small fresh artichokes hearts, quartered
- 1 medium leek, white part only, cut in half then thinly across
- 2 T. olive oil
- 1/2 lb. Bears Head or Goat's Beard (Hericium corraloides, H. abietes), cleaned and torn into 1" icicles
- 1/2 t. salt
- 1/4 t. fresh ground pepper
- 1/4 t. dry tarragon
- 1 T. capers, minced & their juice
- 1 small clove garlic, pressed
- 2 T. extra virgin olive oil
- 6 C. mixed baby greens, or bitter strong greens such as escarole/endive/arugula, rinsed & dried
Methods/steps
- Bring water, salt, and 1/2 the lemon juice to a boil in a non-reactive pan. Add the artichokes and reduce to a simmer for 10 minutes or until tender. Let cool in their liquid.
- Saute leek in oil over medium heat until translucent. Add the Hericium, salt, pepper and tarragon. Saute for another 10 minutes.
- Whisk together remaining lemon juice, capers and their juice, garlic and extra virgin olive oil in a small bowl.
- Add greens to a salad bowl, add the leeks & mushrooms, then drizzle the dressing over the top.
Additional Tips
Reviews
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