Salad of Wild Mushrooms and Steamed Spinach

Name: Salad of Wild Mushrooms and Steamed Spinach
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 pound fresh wild mushrooms, like chanterelles or morels (or use shiitakes), trimmed and lightly rinsed; 1 tablespoon minced fresh lemongrass; ½ cup fresh lime juice; 1 teaspoon minced fresh green Thai chile; 4 cups mixed baby greens, like amaranth, cress, mâche, or frisée; Snipped chives; Salt and freshly ground black pepper; 1 tablespoon nam pla (Thai fish sauce); ½ cup grape seed, corn, or other neutral oil; ¼ cup chopped shallots

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This warm salad is both comforting and refined at once, an ideal starter for an elegant dinner party. It’s one of the ways in which we treat wild mushrooms when we get them, because steaming really helps them retain their flavor. But even store-bought shiitakes are great treated in this manner.

Ingredients

1 pound fresh wild mushrooms, like chanterelles or morels (or use shiitakes), trimmed and lightly rinsed
1 tablespoon minced fr

Method

Prepare a steamer. Wrap the mushrooms tightly in plastic wrap and steam until cooked through, about 5 minutes.
Remove the mushrooms from the plastic wrap, place in a bowl, and gently toss with the lemongrass, minced chile, lime juice, oil, shallots, nam pla, salt, and pepper.
Put the greens on a plate and top with the mushrooms. Drizzle on any of the