Advertisement
Warm, Creamy Wild Hericium Salad
- Serves
4
- Difficulty
Medium
Published 2001
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 1 tablespoon ½
Method
- 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.
- Melt butter in medium sauté pan over high heat. Add mushroom and salt, cover,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe