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MUSHROOMS - Apple Salad with Salami & Wine Marinated Mushrooms
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| APPLE SALAD WITH SALAMI & WINE-MARINATED MUSHROOMS For the Marinated Mushrooms | |
| 1/2 pound | Cremini Mushrooms |
| 1/2 pound | Shiitake Mushrooms |
| 1 cup | Dry Red Wine |
| 1/4 cup | Red Wine Vinegar |
| 6 cups | Water |
| 2 tablespoons | Whole Black Peppercorns |
| 2 tablespoons | Kosher Salt |
| 1 Sprig | Fresh Rosemary |
| Pinch | Red Pepper Flakes |
| For the Apple Salad 1 Ginger Gold Apple (or other tart apple, such as Granny Smith, peeled and cored) | |
| 1 small Head | Radicchio |
| 1/4 teaspoon | Caraway Seeds |
| 1/4 cup | Red Wine Vinegar |
| 1 teaspoon | Kosher Salt |
| Freshly Ground Black Pepper | |
| 1/4 pound | Finocchiona, (or any firm Salami, cut into julienne) |
| 1/4 cup | Extra Virgin Olive Oil |
To make the Mushrooms:
Clean any dirt from the Mushrooms with a brush; do not wash them. Halve the Creminis and remove the tough stems from the Shiitakes. Break or cut the Shiitakes into 1-inch pieces.
Pour the Wine and Vinegar into an 8-quart saucepan and add the Water, Peppercorns, and the Salt. Bring to a boil.
Add the Rosemary Sprig to the pot. Then add the Mushrooms all at once (leave any loose bits on the cutting board). Add the Red Pepper Flakes and stir. Return the mixture to a boil then reduce the heat to maintain a simmer, cover and cook for 20 minutes.
Ladle the Mushrooms into storage containers, top off with the cooking liquids, and let cool. (These Mushrooms will store well in the fridge for up to 1 week)
To make the Apple Salad:
When you are ready to assemble the Salad, drain 1 1/2 cups of the marinated Mushrooms and place them in a salad bowl.
Cut the Apple into 1/8-inch julienne and toss it in with the Mushrooms.
Add the Radicchio, Caraway, Vinegar, Salt, and Pepper to taste. Add the Salami pieces and Olive Oil, toss well to mix, and serve.
Recipe uploaded with Shop'NCook for iPhone.
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