Warm Endive and Oyster Mushroom SaladAug 31, 2021 ● By Annaliese Bischoff
photo by Evan Sung
2 Tbsp olive oil
½ cup minced shallots
1 tsp sliced garlic
1 to 2 tsp grated ginger
Freshly ground black pepper
6 oz oyster mushrooms
1 Tbsp white or black sesame seeds
2 marinated white anchovy fillets, chopped
2 Belgian endives, leaves separated and cut into 2-inch sections
½ Meyer or regular lemon
Pinch of kosher salt
⅓ cup chopped fresh cilantro or flat-leafed parsley for garnish
2 whole scallions, chopped diagonally for garnish
Drizzle of high-quality white truffle oil for garnish (optional)
Grated Parmigiano cheese for garnish (optional)
In a wide skillet, heat the olive oil over medium high heat. Add the shallots and garlic, and sauté until golden, a few minutes. Stir in the ginger and pepper to taste. Tear the oyster mushrooms into bite-sized pieces and add. Cook for about 5 minutes, flipping the mushrooms over, until they release their liquid. Add the sesame seeds and toast them in a bald spot in the pan for a minute or so.
Turn the heat down to medium, add the anchovies and endives, and cook until the endives wilt, a few more minutes. Take off the heat, add the lemon juice and season with salt.
Garnish with the cilantro and scallions, and optionally, white truffle oil and a sprinkle of the cheese.
Recipe by Annaliese Bischoff from Fantastic Fungi: The Community Cookbook, edited by Eugenia Bone.
More Mushroom Delights
Wild mushrooms are a culinary delight, but beginning foragers should harvest with caution. The forager’s rule of thumb is to be 100 percent sure of an identification 100 percent of the time given that toxic lookalikes can exist. It’s also important to try a small amount of a mushroom the first time around, as some individuals can respond adversely to a particular species despite its general edibility.