A mushroom salad for people who don't like mushrooms | Chef Dez

Apr 07, 2016

There are not many foods that I don't like, but raw mushrooms are one of them. Cooked mushrooms are great, but it's the texture of raw mushrooms that I find mostly unappealing.

That was my motivation for creating the following recipe. I thought to myself, "What could I do to raw mushrooms, other than cooking them, to make them more tempting?" The result is this incredible salad.

I always joke that one could put bacon on anything and it would taste good, so I decided to try bacon as a dressing on mushrooms. It worked.

If you don't want the dressing to be spicy, then eliminate or reduce the amount of the "sambal oelek." Sambal oelek is a crushed chilli paste/liquid that can be found down the imported foods section of almost any major grocery store.

It can be made in advance and stored in the refrigerator, but keep the dressing separate from the salad, if doing so. Once tossed together, it will start to pull moisture from the mushrooms and make it overly wet, if sitting for a long period of time.

 

Mushroom Salad with Spicy Bacon Dressing

Salad

1 1/2 lbs white button mushrooms, quartered

1/2 lb shitake mushrooms, stems removed & quartered

1/2 lb portabella mushrooms, roughly chopped

1 medium carrot, peeled & grated

1 green bell pepper, diced small

1 red bell pepper, diced small

4 green onions, sliced

1 handful fresh parsley, minced

 

Dressing

1/2 lb bacon slices, cooked crisp, drained and fat reserved

5 tbsp apple cider vinegar

3 tbsp Dijon mustard

5 tsp sambal oelek

2 tsp liquid honey

2 tsp anchovy paste, or 2 anchovies from a can

1 garlic clove, crushed

1 tsp salt

1/2 tsp fresh cracked pepper

1 cup extra virgin olive oil

 

Place all the salad ingredients in a large mixing bowl.

In a food processor, process the crisp bacon into fine bits, about 30 seconds on high.

Scrape down the sides of the food processor. Add 2 tablespoons of the reserved bacon fat and the remaining dressing ingredients except for the olive oil.

Turn the processor on high and drizzle the olive oil slowly into the moving mixture. Once the oil has been added, continue to puree on high for approximately 30 seconds to one minute.

Toss the dressing thoroughly into the salad ingredients and serve immediately. Makes 8-12 portions as a side dish.

Use any mixture of mushrooms that are available at your market. Those listed in the recipe are just a recommendation.

Chef Dez is a food columnist, culinary travel host and cookbook author. Visit him at www.chefdez.com. Write to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4.

 

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