Wild Mushroom Confit and Barley Salad
Source of Recipe
Emeril Lagasse
List of Ingredients
Wild Mushroom Confit:
1 1/2 pounds assorted wild mushrooms, such as shiitake, portobello, oyster, or cremini
Kosher salt
Freshly ground black pepper
3 cups light, neutral flavored oil, such as safflower
3 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
Salad:
1 garlic clove, minced
3 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup cooked barley
2 tablespoons finely diced red radish
2 tablespoons finely diced carrot
2 green onions (white and green) thinly sliced
2 tablespoons minced flat-leaf parsley
2 cups mesclun salad mixture
Truffle oil, for drizzling
Carrot chip curls
Recipe
To make the confit: Stem and clean the mushrooms, leaving the caps whole, except the portobellos, which can be quartered. In a colander, combine the mushrooms and sprinkle generously with kosher salt and freshly ground black pepper. Set the colander aside in a bowl, for 30 minutes to 1 hour, stirring occasionally, allowing the mushrooms to release as much liquid as possible (do not reserve the liquid). Pat the mushrooms dry with a paper towel. Preheat oven to 225 degrees F. In a large baking dish, combine the mushrooms with the oil, garlic, bay leaves, thyme, rosemary, and black pepper. Cover with foil, and bake for 1 1/2 hours, until the mushrooms are very tender. Transfer the mushrooms to a strainer or colander set over a medium bowl to catch the oil. Remove and discard the bay leaves, thyme, and rosemary. Reserve 1/2 cup of the oil, and save the rest of the mushroom oil for other recipes. To make the salad: In a small bowl, combine the garlic, vinegar, mustard, salt, and season with salt and pepper, to taste. Gradually whisk in the 1/2 cup of reserved mushroom oil to make a creamy dressing. In a medium bowl combine the mushrooms, barley, radish, carrots, green onions, and parsley; lightly toss with a little of the dressing. Season with salt and pepper, to taste. In another medium bowl, toss the mesclun with a little of the dressing and season with salt and pepper, to taste. Reserve the remaining dressing for another use. To serve, divide the greens among 4 plates. Top with the mushroom salad and drizzle with truffle oil. Top with the carrot curls and serve immediately.
|
|
member logon
