I’ll admit: I’m not such a fan of mushroom. Perhaps it’s not growing up in a mushroom culture. Perhaps it’s Tchernobyl and not being sure about just brushing the dirt off mushrooms instead of rinsing them. But this time the portobello monsters were followed by Dutch-labelled shiitakes. The garlic procedure served just fine here too.
Shiitake Salad
shiitake mushrooms, brushed, dirt removed
garlic
olive oil
salt, pepper
radicchio
blue grapes, halved
parsley for garnish
Fry the garlic in olive oil, add the mushrooms. Cut the radicchio leaves in long narrow bands, and add to the mushrooms. Fry only a short time, until the radicchio barely startts to wilt. Remove from the heat, put on plates, add grapes, parsley, and speed to the patio to eat while watching a beautiful sunset.
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