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Warm Hericium Salad
Created by AndrewM, Sunday, 10 January 2010


Crunchy savory goodness.

  • 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
  1. 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.
  2. Saute leek in oil over medium heat until translucent. Add the Hericium, salt, pepper and tarragon. Saute for another 10 minutes.
  3. Whisk together remaining lemon juice, capers and their juice, garlic and extra virgin olive oil in a small bowl.
  4. Add greens to a salad bowl, add the leeks & mushrooms, then drizzle the dressing over the top.
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