Elizabeth Schneider

Warm, Creamy Wild Hericium Salad

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This indescribable wild creature is for adventurous eaters—not because it tastes “weird” or strong, but because it is unlike other foods. It is light and luscious in texture, mild and fresh in flavor, with little earthiness about it—and, for all I know, tastes different every time it is cooked. Experiment!

Ingredients

  • About ¾ pound wild Hericium
  • 1 tablespoon butter
  • ½

Method

  1. Nip off and discard any brown or yellow tips from mushrooms. Pull off tufty smaller branches and tear into large bite-size pieces. Chop central stem and branches. If miraculously clean, do not wash. More likely, you will need to dip quickly in and out of water, repeating until clean.
  2. Melt butter in medium sauté pan over high heat. Add mushroom and salt, cover,