Fresh shiitakes! We've grown them on the shiitake blocks that we purchased from the Oregon Mycological Society at their recent show in Portland. The blocks were guaranteed to fruit at Christmas time ... but, as we all know, mushrooms fruit when they want to. Although it's only the first of December, we've had shiitakes since Thanksgiving! Regardless of when the blocks fruit, they are a welcome guest in our home!
The first flush of shiitakes produced about a pound of mushrooms. We're expecting another 2 to 3 fruitings over the next month of so.
Company's coming, and we're showing off with this fresh shiitake and salmon showpiece, Salmon Salad after Six! We'll start off with small bowls of miso soup and accompany the salad with loaves of bread from the wood-fried oven at the Hideaway Bakery in Eugene, which comes highly recommended by Gold Beach mushroomer Dave Manzella. Who can even think of dessert after such a feast? Still, a small glass of vintage port might be a welcome finish!
Salmon Salad after Six
Raspberry Vinaigrette
1/2 cup sweetened rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon raspberry jam
3 drops chili oil, or to taste
1/4 cup water
1/4 cup olive oil
Salad
6-8 medium shiitake mushrooms, thinly sliced
2-4 tablespoons sesame oil
raspberry vinaigrette, divided
2 tablespoons soy sauce
2 4-6 ounce boneless salmon fillets
12 asparagus spears, peeled and trimmed if necessary
2-3 cups meschun mix salad greens
1 ripe pear, thinly sliced and cut into 1/2 inch squares, or other fruit of your choice
1/4 cup toasted sliced almonds, or other nuts of your choice
1 tablespoon thinly sliced green onion tops
1/2 cup cooked basmati rice, divided, about 1/4 cup raw, or other rice of your choice
To make raspberry vinaigrette: In a small bowl, whisk together the vinegar, mustard, jam, chili oil and water. Slowly drizzle in olive oil, whisking constantly until thickened. Set aside. Makes about 1 1/4 cups.
To make the salad: In a small saute pan, add the shiitake mushrooms and sesame oil and saute over medium heat until mushrooms are well done, almost caramelized, about 15 minutes. Be sure to stir constantly, watch carefully and do not burn. Remove with slotted spoon and set aside. Mushrooms will have a slightly leathery appearance.
- Prepare a barbecue grill with medium hot coals. Oil grill rack. Pour 1/2 cup of the prepared vinaigrette into a small bowl and whisk in the soy sauce. Brush salmon with vinaigrette. Place fillets on grill, flesh side down, 3 inches from the heat source, and cook for 5-7 minutes, basting with the vinaigrette mixture. Turn fillets over, baste again and cook until fish flakes easily, another 5-7 minutes. Remove to a plate.
- Meanwhile, grill asparagus about 5-7 minutes, basting with the vinaigrette mixture.
- In a mixing bowl, toss the salad greens, pear, almonds and green onion tops with 1/2 cup vinaigrette. Divide the mixture between 2 dinner plates. Place 1/4 cup rice on each plate in the center of the greens. Divide the mixture between 2 dinner plates. Place 1/4 cup rice on each plate in the center of the greens. Drizzle remaining vinaigrette over the rice. Arrange 6 asparagus spears over each plate of rice and crown each salad with a fillet. Garnish with prepared shiitake mushrooms and serve.
Violets grown without the use of chemicals can make a colorful addition to the salad or to the dining table!
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