Earthy and textured, this flavorful salad is delicious paired with red wines, from pinot noir to cabernet sauvignon.
Ingredients
- ½ lb king trumpet mushrooms
- ½ lb maitake mushrooms
- ¼ cup red rice
- ¼ cup rice wine vinegar
- ½ bunch Italian parsley
- 2 tbsp mint leaves
- 2 tbsp dill
- ¼ cup rice wine vinegar
- ¼ cup olive oil
- Salt and pepper to taste
- ¼ cup neutral oil
- 2 oz truffle pecorino
Directions
Preheat a cast iron pan over medium high heat. Slice trumpet mushrooms in half, and score in a crosshatch pattern. Break up maitake into smaller clusters. Sear in pan until golden brown, about 5 minutes.
Roughly chop parsley, mint, and dill. Combine in a small bowl with vinegar and olive oil. Season to taste with salt and pepper.
Remove mushrooms from pan, and add to herb dressing. Toss to combine, and let cool to room temperature.
Heat neutral oil in a high walled sauce pot over high heat, until smoking. Remove from heat, and add in rice, stirring constantly, until grains have popped and are lightly browned. Pour on to a paper towel lined baking sheet, and season immediately with salt.
To serve, place mushrooms in a bowl, and top with puffed rice. Grate the truffle pecorino over top to garnish.