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.
- Serves: 4 persons
- 2pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
- ½cup grapeseed oil
- 2teaspoons kosher salt
- 1teaspoon coriander seeds
- 1teaspoon fennel seeds
- ½teaspoon black peppercorns
- 1piece star anise
- 1clove garlic, peeled and finely grated
- 1handful cilantro, roughly chopped
- 1handful dill sprigs
- 1rib celery heart, thinly sliced, plus leaves
- 3tablespoons sugar
- ¼cup sherry vinegar
- Crème fraîche, to serve
Step 1Heat 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.
Step 2While 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.
Step 3When 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.