This will be some shroomy time! If you are a mushroom lover then this is the event for you. The first annualfestival will be held in Lacey, Washington at the Nisqually Middle School on Saturday and Sunday June 28th & 29th from 10am – 6 pm. Join Puget Sound Micrological Society President and fantastic mushroom chef Patrice Benson and me on Saturday at 2:30 for a super yummy cooking demo. I will be whipping up some easy summer mushroom salads. In addition to all the foodie fun, there will be live music, children’s activities and lots more chef cooking demos! I hope to see you there! For more info visit http://www.mushroomfest.org
Kathy Casey’s Easy Summer Mushroom Salads
Simple Tuscan Shaved Veggie Salad with Lemon & Olive Oil
This is one of my favorite salads! I first had this style of salad in Tuscany. So delicious drizzled with fabulous olive oil and a grating of parmesan, the salad is perfect when quickly tossed and served with thick slices of grilled rustic bread and a juicy steak or fresh fish straight from the bbq.
For best results you will need to use a Japanese mandoline to slice the ingredients paper thin. This handy tool is great to have around the kitchen and it is worth the investment.
Makes 6 servings
1 bunch radishes, trimmed
1 fennel bulb, trimmed
1 pound large, firm button or crimini mushrooms
2 large heads Belgian endive
2 teaspoons very finely minced lemon zest
3 tablespoons fresh lemon juice
1/4 cup very high-quality extra-virgin olive oil
1/2 teaspoon kosher salt or 3/4 teaspoon Dish D’Lish French Seasoning Salt
2 tablespoons thinly sliced fresh chives
Freshly ground black pepper
Parmigiano-Reggiano or other grating cheese
With a Japanese mandoline or a very sharp knife, cut the radishes and fennel into paper-thin slices. Submerge the slices in ice water for at least 30 minutes or up to 4 hours.
Meanwhile, cut the mushrooms into paper-thin slices. With a sharp knife, cut the Belgian endive into 1/8-inch-thick slices, being sure not to get the core. Refrigerate the endive and mushrooms separately until ready to serve.
When ready to serve, whisk the lemon zest and juice, oil, and salt in a large bowl. Drain the radishes and fennel, then spin dry in a salad spinner. Toss the shaved and sliced ingredients in the dressing. Sprinkle with the chives, season with pepper to taste, and toss to combine. Taste and adjust the seasoning and tartness with a touch more salt, pepper, and/or lemon juice if needed. Divide the salad onto 6 chilled plates and shave some of the cheese over each salad. (Grate the cheese very finely with a Microplane grater, or use a potato peeler to make long, thin shavings.) Serve immediately.
Chef’s Note: For a refreshing variation, you can also toss in a sprinkle of finely chopped fresh mint.
Copyright © 2008 by Kathy Casey. Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco.
Dish D’LishSesame Noodle Salad with Shiitake Mushrooms
This is one of our most popular salads at my Ballard Dish D’Lish Café. For this variation I have added sautéed shiitake mushrooms. It is super-simple to make and is a great salad to take to a pot-luck or picnic.
Makes about 6 cups
Mushrooms
2 tablespoons canola oil
1 tablespoon sesame oil
4 cups thinly sliced shiitake mushrooms, de-stemmed
Sprinkle of kosher salt
Dressing
2 tablespoons Asian-style toasted sesame oil
2 tablespoons white sesame seeds, untoasted
1/4 cup soy sauce
3 tablespoons unseasoned rice wine vinegar
3 tablespoons sugar
1 1/2 teaspoons very finely minced fresh ginger
1 – 1 1/2 teaspoons sambal oelek or other Asian chili paste
Noodles
1/2 pound (8 ounces) DRY thin spaghetti pasta
Garnish
2 tablespoons chopped cilantro
3/4 cup thinly bias-cut green onion
1 teaspoon black sesame seeds, toasted
To cook the mushrooms: Heat oils in a very large non-stick skillet over high heat till hot. Add the mushrooms and cook till tender, stirring often, about 4–6 minutes. Season with salt. Set aside.
To make the dressing: Heat the sesame oil in a small skillet or sautépan over medium heat. When the oil is hot, add the white sesame seeds and toast until lightly golden. Once golden, add to a large bowl with the remaining dressing ingredients and set aside.
To cook pasta: Bring 3 quarts of water to a boil. Lightly oil and salt the water. With the water at a full rolling boil, stir in pasta. Continue stirring until pasta water is fully boiling again.
Start checking noodles when halfway through the cooking time given on package. Cook noodles only until al dente. Do not overcook.
Immediately drain well (be sure there is no water left in pasta) and immediately add to dressing bowl along with the cooked shiitake mushrooms and toss together well. Let cool, then add the garnish and toss again. Refrigerate until ready to serve. You can make this salad up to 2 days before serving. Let come to room temperature before serving.
©2008 by Kathy Casey Dish D’Lish®
