A friend asked me to invent something new for his restaurant, and sitting right there on the table in his kitchen was an assortment of different mushrooms. They inspired this dish, and when it was served to customers that night, it was such a hit my buddy put it on the permanent menu. The brown, salty butter brings all the tastes together and puts this salad over the top.
- 1½ pounds fresh mushrooms of various types (such as king, cremini, shiitake, and baby portobellos), stems removed and reserved for another use, quartered
- 2 tablespoons olive oil
- 2 tablespoons chili vinegar
- 2 tablespoons bottled yuzu juice
- 1 small jalapeño chile, shaved paper-thin on a mandoline
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, softened
- 2 tablespoons thinly sliced pickled ginger
- 1 tablespoon black sesame seeds
- 1 clove garlic, grated using a Microplane grater
- 2 tablespoons chopped fresh chives
Combine the mushrooms, oil, vinegar, yuzu juice, jalapeño slices, salt, and pepper in a large bowl.2.
Heat the butter in a cast-iron skillet over medium-high until foamy, 4 to 5 minutes. Add the ginger, sesame seeds, and garlic; cook until fragrant and slightly browned, 2 to 3 minutes.3.
Spoon the hot butter mixture over the mushrooms, and toss once. Sprinkle with the chives, and serve immediately.
Reprinted with permission from 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh by Sam Talbot.