Shiitake mushrooms originate in Japan and have quite a chewy texture. This recipe is uncooked but is steeped in a marinade for six or more hours. It can be successfully combined with fresh button mushrooms.
Remove the stems from 500g shiitake, (or combination) wipe them and slice.
Dressing
- 1 large red pepper, roasted, skinned and shredded finely
- ¾ cup extra virgin olive oil
- ½ cup red wine
- ¼ cup red wine vinegar
- 2 teaspoons horseradish
- 2 teaspoons lemon juice
- 1 teaspoon fresh thyme or oregano
- salt and freshly round pepper to taste.
Method
Combine all ingredients, except mushrooms, in a jar and shake well to combine. Pour over the mushrooms and mix well. Leave at room temperature for half an hour then refrigerate for at least six hours. Sprinkle generously with fresh herbs. Serve as a light first course.
Judith Sweet
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