Pickled Mushroom Salad
- Total Time
- 25 minutes, plus 1 hour to marinate
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
- ½cup grapeseed oil
- 2teaspoons kosher salt
- 1teaspoon coriander seeds
- 1teaspoon fennel seeds
- ½teaspoon black peppercorns
- 1piece star anise
- 1clove garlic, peeled and finely grated
- 1handful cilantro, roughly chopped
- 1handful dill sprigs
- 1rib celery heart, thinly sliced, plus leaves
- 3tablespoons sugar
- ¼cup sherry vinegar
- Bread
- Crème fraîche, to serve
Nutritional analysis per serving (4 servings)
366 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 19 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 5 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with ¼ cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
- Step 2
While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
- Step 3
When the mushrooms are nicely browned, add them to the bowl while they’re hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.
Private Notes
Comments
We made these mushrooms through the garlic; it looked like a good roasted-mushroom recipe for risotto or with polenta. They are very tasty and easy to make, but the 500 degrees for 30 min. is too much. They were fully cooked in 15 minutes, or you could lower the temp and cook them longer. Otherwise, a nice combination of flavors for any number of dishes, including just by themselves. If you want to save time, you can use ground coriander and fennel. I'll pickle them next time.
This is an amazing mix of flavors, textures and smell. It will most definitely have a place with cheeses, bread, pickled veggies at our Thanksgiving table. Watch the mushrooms closely as they cook. Mine burned a bit, so next time I will cook at a lower temp and longer. I omitted the sugar and instead used a white balsamic vinegar that has some sweetness to it. We ate these within an hour of making, and I enjoyed the crunchiness of the mushrooms. That might be lost making too far ahead.
Just measure out the recipe's spices (coriander,fennel peppercorns,star anise), add salt+sugar and grind in a coffee grinder. The sugar/salt merely provide bulk for the grinder to do its thing. Toasting your spices before grinding makes your kitchen smell nice, but I'm not convinced that it makes a difference to the recipe. You should generally buy whole spices and grind them as needed: whole spices preserve their flavor far longer than ground spices
Delicious and unique! For my palate, they benefit greatly from resting overnight. I'll cut the sugar to 2T next time.
Brilliant. Mme says 11/10 as I made it not her.
This is such a tasty and easy dish. I made it countless times. Only - cooking time in this recipe is too long and temperature is too high. Check when you bake or it will get dry and burn.
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