A New RecipeSwap from November

Warm Shitake Salad: http://www.food.com/recipe/kelleighs-warm-shiitake-mushroom-salad-375851

This one is simple, which is what I was in the mood for.  It also features shitake mushrooms, which is hands down the best mushroom in the world.  (Maybe hen-of-the-woods/maitake is even better but I’ve only ever tried a dried re-hydrated sample of that.  I would like to learn how to forage for them!)

Shitakes and onion marinating

You take your mushrooms and some red onion and let them marinate in oil and vinegar and minced garlic and green onion and ground pepper for a half hour or so, then you fire up your George Foreman grill, and grill them.   I used olive oil instead of peanut oil, basically because peanut oil is not a particularly healthy choice, and I’d forgotten to pick up cannola oil.

The finished Warm Shitake Salad

Rating:  5 out of 5.

In other notes, today was the last day for the Bethel Farmer’s Market until next June.  There weren’t very many vendors, but I picked up some potatoes, a red/green bell pepper, some beets, and something called a “buttercup” squash, which looks not dissimilar to an acorn squash.  The vendor told me it tastes like an acorn squash, only creamier.  If the results are interesting, I’ll report back on it.

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Cooking, Mushrooms, Salads, Vegan, Vegetarian and tagged . Bookmark the permalink.

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