Friday, May 20, 2005

okanagan mushroom salad

¼ lb Chicken of the woods
¼ lb Morel
¼ lb Pine
¼ lb Lobster

You can substitute different varieties of mushrooms, in season, such as chanterelles, shitake or oyster mushrooms.

¼ lb Red pepper
2 oz Green onion
½ bottle Okanagan’s Finest Ginger Soy Vinaigrette
2 tbs Olive oil
salt & pepper to taste

In a large fry pan, sauté each variety of mushroom separately in olive oil and season with salt and pepper. Let cool. Slice green onions and red peppers and add them to the cooled mushroom mixture, add ginger soy dressing and season with salt & pepper. Let marinate 1 hour before serving.

Note: If you aren’t able to find four varieties of fresh wild mushrooms, substitute a one or two of them with dried. They reconstitute to almost fresh.

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