Mushroom Salat Recipe

COLD ZAKUSKI/холодные закуски

1. 1

   Prepare the Chanterelles

   Clean the chanterelle mushrooms thoroughly under running water. Pat dry with a paper towel and slice them if they are large. Place in a bowl and set aside.

2. 2

   Make Shiitake Jerky

   Slice shiitake mushrooms thinly and place them in a dehydrator or an oven set to the lowest temperature. Dehydrate for 4-6 hours until they are dry and firm. Set aside.

3. 3

   Roast Maitake Mushrooms

   Preheat your oven to 200°C (400°F). Tear the maitake mushrooms into bite-sized pieces and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until golden brown and crispy. Let cool.

4. 4

   Pickle Shimeji Mushrooms

   In a small saucepan, combine equal parts vinegar and water, add a pinch of salt, and bring to a simmer. Add the cleaned shimeji mushrooms and cook for 2-3 minutes. Remove from heat, let cool, and then refrigerate for at least 30 minutes.

5. 5

   Prepare Sea Buckthorn Vinaigrette

   In a small bowl, whisk together sea buckthorn berries, olive oil, vinegar, salt, and pepper to taste. Adjust seasoning as necessary.

6. 6

   Make Roasted Garlic Emulsion

   Roast the whole bulb of garlic in the oven until soft. Squeeze the roasted garlic into a bowl and mash with a fork. Gradually whisk in olive oil until smooth and emulsified. Season with salt and pepper.

7. 7

   Prepare Salted Egg Yolks

   If using store-bought salted egg yolks, simply separate them from the whites. If making your own, soak fresh egg yolks in a salt solution for at least 2 days. Dry and set aside.

8. 8

   Assemble the Salad

   On a large serving platter, arrange the prepared chanterelles, shiitake jerky, roasted maitakes, and pickled shimejis. Drizzle with sea buckthorn vinaigrette and dollop with roasted garlic emulsion. Garnish with crumbled salted egg yolks on top.