King Trumpet Mushroom and Shredded Root Vegetable Salad
Source: Eric Tucker, Millennium Restaurant
This recipe was demonstrated for CUESA’s Market to Table program on December 3, 2011.
1 teaspoon grapeseed oil
1 stalk lemongrass, white part only, sliced paper thin
2 teaspoons julienned ginger
½ teaspoon chili sambal or minced fresh chili
1 pound King Trumpet mushrooms, sliced about ¼-inch thick
1 cup vegetable stock
2 tablespoons tamari
Fresh cracked black pepper, to taste
½ pound citrus of your choice, peeled, pith removed and segmented
1 pound mixed root vegetables, such as spicy radish, crunchy Kohlrabi and sweet carrots, peeled as necessary and shredded
Scallions, thinly sliced
Mint, leaves picked and torn into pieces or thinly sliced
Lime juice, to taste
Fresh makrut lime leaf, torn into pieces, to taste
Fresh chili, sliced thin, to taste
Sweetener of choice, to taste
½ pound Hodo Soy seasoned yuba (or other seasoned tofu)
1. Heat a sauté pan over medium flame and add the grapeseed oil. Sauté the lemongrass and ginger in the oil for about 1 minute. Add the chili sambal followed by the mushrooms. Add the vegetable stock, tamari, and black pepper and cover. Simmer 10 to 15 minutes, until mushrooms are soft. Cool to room temperature in the cooking liquid.
2. Drain the cooled mushrooms from their cooking liquid.
3. Mix all the remaining salad ingredients together with the mushrooms. Taste and readjust seasoning as desired. Pile the salad on your serving platter, making it look pretty, and serve.