From The Kitchen

Roasted Mushroom Salad with Garden Herbs

Roasted Mushroom Salad with Garden Herbs, Pecans and Green Garlic
Serves 6

Roasted mushrooms:
Clean and dry one pound of mushrooms. While your mushrooms are drying, slice green garlic very thinly, place in a small oven-safe pan, cover with a neutral oil and bake at 225 °F for 20-30 minutes until the garlic is soft and tender. Cool.

In a medium high heat pan, gently sauté the mushrooms in the oil from the garlic confit (reserve the actual garlic for later). Season the mushrooms with salt and verjus after they have started to brown and crisp up a bit. Add the garlic confit. Place this mixture on a roasting pan and cool in the refrigerator.

Have one cup of each of the following:
Red ribbon or green sorrel chiffonade
Pea tendrils
Raw pecans chopped
Blanched English peas

Have ¼ of a cup of the following:
Fennel fronds
Tarragon leaves
Chopped chives

In a large bowl mix together your roasted mushrooms and all of the above ingredients. Season to taste and adjust seasoning with more verjus and confit garlic with oil. Divide evenly between six plates. Garnish with edible flowers.

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