Here is the complete technique to prepare Garlic and Mushroom Salad.
INGREDIENTS
- Olive oil
- 450g mixed mushrooms, trimmed, cleaned and sliced
- 6 white button mushrooms to garnish
For the dressing:
- A large handful of flat-leaf parsley, finely chopped
- Juice and zest of one lemon
- Salt and freshly ground black pepper
- 3 spring onions, finely sliced
METHODS:
- Peel the cloves from 1 whole head of garlic and place in a small saucepan. Pour over enough olive oil to just cover them.
- Over a low heat, bring the oil to a hint of a bubble and then turn the heat down as low as it will go. You want to poach the garlic rather than fry it. Cook for about 25-30 minutes until just golden brown, keep an eye on it, you don’t want it to burn and turn bitter.
- Meanwhile, to make the garnish remove the stalks from each of the white button mushrooms and, using a clean knitting needle or something similar in shape, make two holes into each mushroom for the scull’s eyes. With a sharp knife mark out the mouth and teeth, don’t cut too deeply, you just want to scratch the surface. Leave to one side.
- When golden and soft, remove the garlic with a slotted spoon to a plate lined with kitchen paper to soak up the excess oil and leave to one side to cool with the garlicky oil.
- In a jar combine 100ml of the reserved garlicky oil with the other dressing ingredients. Screw the lid on tightly and shake to combine. Taste and adjust the seasoning if necessary.
- Tip the sliced mushrooms into a medium bowl along with the confit garlic, pour over the dressing and toss together so that everything is combined.
- Pile onto serving plates with the mushroom sculls to garnish and serve with thick slices of toast to mop up the garlicky dressing.
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