Name: Umi Sushi & Seafood Buffets WILD SPOT Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups mixed wild greens (arugula, baby dandelion, mizuna, sorrel if available); 2 cups wild mushrooms (chanterelles, oyster, or mixed), cleaned and sliced; 1 cup roasted baby beets, quartered; 4 pieces radish, thinly sliced; 1 piece pear or apple, thinly sliced; 0.5 cup toasted walnuts, roughly chopped; 0.75 cup crumbled goat cheese (or feta); 6 tbs extra-virgin olive oil; 2 tbs white wine vinegar; 1 tbs lemon juice, fresh; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tbs shallot, minced; 1 tsp fresh thyme leaves, chopped; 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbs unsalted butter; 1 tbs olive oil (for searing mushrooms); 1 tsp garlic, minced; 1 tbs shallot, thinly sliced; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 tsp lemon zest (optional)

Method

For the Wild Salad

Prepare roasted beets

If using raw beets, preheat oven to 400°F (200°C). Wrap whole baby beets in foil with a drizzle of olive oil and a pinch of salt; roast 35–45 minutes until tender. Cool, peel and quarter. If using pre-roasted beets, skip this step.

Clean greens

Rinse mixed wild greens gently in a large bowl of cold water, lift out, and spin or pat dry. Place greens in a large salad bowl and keep chilled while you prepare other components.

Prepare fruit and radish

Thinly slice the pear or apple (leave skin on for texture) and the radishes. Toss slices in a small squeeze of lemon juice to prevent browning and set aside.

For Searing & Finishing

Sear wild mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced wild mushrooms in a single layer (do in batches if necessary). Let mushrooms brown without moving for 2 minutes, then stir and cook 2–3 more minutes until golden and any liquid has evaporated.

Add aromatics and butter

Reduce heat to medium. Push mushrooms to the side, add 2 tablespoons butter, minced garlic and thinly sliced shallot. Cook, stirring, 1–2 minutes until fragrant and shallot softens. Season with 1/4 tsp salt, 1/4 tsp black pepper and lemon zest if using. Toss to coat. Remove from heat and let mushrooms cool slightly.

Toast walnuts

In a small dry skillet over medium heat, toast walnuts, stirring frequently, until fragrant and slightly browned, 3–4 minutes. Watch carefully to avoid burning. Cool and chop roughly.

For the Wild-Foraged Vinaigrette

Whisk vinaigrette

In a small bowl or jar combine 2 tbs white wine vinegar, 1 tbs lemon juice, 1 tsp Dijon, 1 tsp honey (or maple), minced shallot, and chopped thyme. Slowly whisk in 6 tbs olive oil until emulsified. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Assemble & Finish

Add the slightly warm mushrooms and roasted beets to the bowl with the dried wild greens. Add sliced pear (or apple) and radish. Drizzle about two-thirds of the vinaigrette over the salad and gently toss with tongs until greens are lightly coated. Add more dressing if needed to taste.

Scatter toasted walnuts and crumbled goat cheese over the top. Finish with a small grind of black pepper and a light pinch of flaky sea salt if desired. Serve immediately so mushrooms retain warm contrast with cool greens.

Wild Spot Recipe