by Jim Richards
Prepared in quantity for the 2010 NJMA Mycophagy demonstration
1/2 cup slivered almonds
6 ounces Oyster mushrooms, cleaned and cut into bite-sized pieces
6 ounces Cremini mushrooms, cleaned and quartered (halved if small)
1 bunch Enoki, base removed and separated
1/2 teaspoon sea salt
2 tablespoons sherry vinegar
1 tablespoon smoked sweet spanish paprika
2 tablespoons extra virgin olive oil
6 cups Mesclun, washed and dried, bite size pieces
Hawaiian Black salt, to taste
Put the lettuce in a large serving bowl. Set aside.
In a large sautepan, toast the almonds over medium heat until golden and fragrant. Put aside to cool.
Heat one tablespoon XV olive oil over medium heat. Add the oyster mushrooms and cremini to the pan. Sprinkle with the 1/2 teaspoon of sea salt. Cooking, stirring, until the mushrooms start to exude juices.
Add the enoki to the pan. Stir to mix.
Add the sherry vinegar, the remaining tablespoon of XV Olive oil and the paprika. Toss together. Add to the lettuce and toss.
Sprinkle with the toasted almonds and the Hawaiian Black salt.