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Marinated Mushroom Salad




Source of Recipe


Unknown


List of Ingredients




Marinated Mushroom Salad


2 1/2 pounds firm, fresh mushroom caps (about 3 pounds whole mushrooms)
2/3 cup extra-virgin olive oil
1 medium onion, minced
3 tablespoons whole coriander seeds
Sea salt and freshly ground white pepper to taste
1 bottle dry white wine, preferably a Chardonnay
2 tablespoons freshly ground coriander
Bouquet garni: several parsley stems, celery leaves, and sprigs of thyme, wrapped in the green part of a leek and securely fastened with cotton twine
6 tablespoons freshly squeezed lemon juice
1 can (14 1/2 ounces) imported plum tomatoes, drained and puréed in a food processor or blender
1/2 cup tomato paste
3/4 cup golden raisins
3/4 cup black currants

Vegetable Garnish:

About 16 small green asparagus stalks, tender tips only
8 small leeks, white and green tender parts, well rinsed
16 fresh baby onions (or substitute pearl onions)
1 cup cauliflower florets
1 cup fresh peas
Several tablespoons vinaigrette

Herb Garnish:

1 small bunch of chives, snipped with a scissors
1/4 cup fresh mint leaves, snipped with a scissors

Recipe




1. One day before serving: Rinse the mushrooms under cold running water, and drain. Twist off the stem ends, to leave perfect caps. (The stems will not be used in this recipe, but may be reserved for preparing stocks or a mushroom soup.) If the mushroom caps are large, quarter them. Set aside.

2. In a large deep [non-reactive] skillet, combine the oil, onion, whole coriander seeds, salt and pepper over high heat. Cook until the onions are softened, 2 to 3 minutes. Add the wine, ground coriander, and bouquet garni. Increase the heat to high and bring to a boil. Boil to help burn off the alcohol in the wine, about 5 minutes, ,then reduce heat to low. Add the mushrooms and the lemon juice. Cover, increase the heat to high, and cook for 5 minutes. The mush- rooms will give off a good deal of liquid.

3. With a slotted spoon, transfer the mushrooms to a sieve set over a large bowl. Set aside to drain. Add the tomato purée and tomato paste to the liquid in the skillet. Cover, and cook over high heat until reduced to about 1 quart, about 10 minutes.

4. Meanwhile, prepare the raisins and currants: Rinse well and combine n a small saucepan. Cover with cold water. Bring to a boil over high heat and cook for 2 minutes. Drain thoroughly and set aside.

5. To combine the basic salad, remove and discard the bouquet garni from the sauce. Add the raisins, currants, and mushrooms, and cook for 1 minute. Taste for seasoning. Transfer to a bowl, cover, and refrigerate for 24 hours, to allow the flavors to blend and mellow.

6. Several hours before serving, prepare the garnish vegetables: Prepare a large bowl of ice water. Bring a large pot of water to a boil. Salt the water and add the asparagus. Cook until tender, 2 to 3 minutes. With a slotted spoon, transfer the asparagus to the ice water and leave until thoroughly chilled. Drain, and set aside. Repeat for the leeks, onions, cauliflower and peas, but change the cooking water for each vegetable.


To serve: With a slotted spoon, transfer the mushroom mixture (draining off all excess sauce) to individual salad plates. Toss the garnish vegetables in the vinaigrette and arrange on top of the salad. Sprinkle with the chives and mint, and serve.

Yield: 8 to 12 servings