Name: Warm Seven Mushroom Salad with Hoisin and Ginger Dressing
Ingredients: 150 g pied bleu (wood blewit) mushrooms; 150 g pied de mouton (wood hedgehog) mushrooms; 120 g butter; 4 tablespoons extra-virgin olive oil; 100 g trompettes des morts (horns of plenty); 2 teaspoons finely julienned or grated fresh ginger (or use finely shredded sushi pickled ginger); 150 g shimeji mushrooms; 100 g enoki mushrooms; 200 g chestnut mushrooms; 2 tablespoons sesame oil; 100 g chanterelles (girolles); 3 tablespoons hoisin sauce; 8 stalks of fresh thyme; 2 tablespoons light soy sauce (if you’re using the thick Chinese soy, then half this amount); 2 tablespoons balsamic vinegar; 1 garlic clove, chopped; 8 slices of sourdough bread, toasted

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

I call this autumnal brunch meal ‘Seven Mushroom Salad’ for the very obvious reason that it uses seven types of mushroom, but don’t let this dictate the meal. If you can only get three or four varieties, then just use more of each of them – and if you can get a larger variety, then go for it. I like to serve this on grilled sourdough – a play on mushrooms on toast. A good dollop of mascarpone or ricotta put on the toast first is also delicious and works surprisingly well with the ginger and