MUSHROOM SALAD WITH PARMESAN, WHITE WINE & TAMARIND CHUTNEY
Ingredients :
400gms Assorted Mushrooms - button, shiitake, morel (mix of fresh and dried)
2 tsp - Ginger, chopped
1 tbsp - Dry Red Chilli, chopped
2 tbsp - Olive Oil
60ml White wine
1 tbsp - Coriander leaves, chopped
1 tbsp - Spring Onion, chopped
2 tbsp - Extra virgin olive oil
Salt to taste
Dressing :
4 tbsp - Tamarind Chutney
1 tsp, Ginger, chopped
1 tbsp lemon juice
2 tbsp - Extra virgin olive oil
Salt to taste
Garnish :
16 Parmesan shavings
1 bunch - frisse / lettuce
Micro greens, a few
DIRECTIONS :
Wash and reconstitute the dried mushrooms by soaking them in hot water for 30 minutes.
Trim the fresh mushrooms and cut them in halves.
Heat olive oil in a frying pan, add chopped ginger and red chilli and stir-fry for 10 seconds without browning.
Add the fresh mushrooms and saute for three minutes over medium heat.
Add the rest of the mushrooms, white wine.
When the wine evaporates, add sping onion and coriander leaves.
Season with salt and remove.
For Tamarind chutney dressing :
Whisk together all ingredients in a mixing bowl and set aside.
Serve mushroom on individual plates drizzled with the tamarind chutney dressing and garnished with lettuce, microgreens and Parmesan shavings.
Source : TOI
