In this month’s feature, Warming Trend, we shared how creative chefs around St. Louis are letting produce shine this season through warm salads. Now, you can make one of these hearty dishes at home. What a beautiful way to introduce some exotic new vegetables to your family’s holiday meal.
For more Extra Sauce from our November issue, click here.
Warm Japanese Mushroom Salad Courtesy of Miso on Meramec’s Eliott Harris
Serves 2
1 tbsp. sesame oil
1 pack *enoki mushrooms
4 cups fresh shiitake mushrooms, stems removed and julienned
1 cup fresh *wood ear mushrooms (when available)
1 tsp. minced ginger
1 tsp. minced garlic
1 Tbsp. *mirin
1 Tbsp. unsalted butter
2 Tbsp. soy sauce
2 each asparagus spears (lightly blanched)
Juice from Ω lime
Pinch *shichimi pepper (Japanese 7 Spice)
* Items available at the Olive Farmers Market in University City
• Heat up sauté pan for 1 minute over high heat.
• Add sesame oil, mushrooms, ginger and garlic and sauté for 1 minute.
• Deglaze with mirin.
• Add butter, soy sauce and asparagus; cook until mushrooms are firm but tender.
• Finish with fresh lime juice and shichimi.
This article appears in Nov 1-30, 2010.