Recipe courtesy of Grand Hotel

Wild Mushroom Salad

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  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
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Ingredients

1 cup shiitake mushrooms

1 cup crimini mushrooms

1 cup button mushrooms

1 cup morel mushrooms

1 cup portobello mushrooms

2 bay leaves

1 teaspoon white peppercorns

1 teaspoon salt

4 cups water

3 tablespoons clarified butter

2 shallots, diced

2 cloves garlic, minced

2 tablespoons yellow curry powder

2 tablespoons fresh basil, thyme, rosemary and parsley, chopped

1/4 cup red bell pepper, diced

1/4 cup Spanish olive oil

1/4 cup white truffle oil (or Hazelnut oil)

3/4 cup rice vinegar

1 pinch salt and pepper

Directions

  1. The stems and caps of the mushrooms are used for different parts of the recipe, so separating them is the first step. Take a knife and cut the stems from the caps of all the different mushroom varieties, put the caps in one bowl, and the stems in another. Next we make a stock by placing all the mushroom stems into a pot, along with the bay leaves, white peppercorns, teaspoon of salt and water. Bring that to a heavy boil, and let reduce. All of this needs to reduce to 1/4 of a cup of finished stock, so patience is needed. After about 15 to 20 minutes on high heat, take the stock and pour through a fine strainer, if 1/4 cup of liquid is left, discard the pulp and save the liquid off to one side. Take the mushroom caps, and slice them. Add the sliced mushroom caps and saute in butter until tender. Then add in the shallots and garlic, and only saute for about another minute, or until the shallots and garlic are translucent. Pull the saute pan off the stove, and add the curry powder, fresh herbs, red bell peppers, oils, rice vinegar, pinch of salt and pepper, and mushroom stock. Pour this mixture into a bowl and cover tightly with plastic wrap, and let sit in a warm place for 1 hour, to allow all the flavors and aromas of the stock to infuse into the mushrooms. Strain this salad, and serve the mushrooms on one plate, and save the stock as a dressing.

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