MENU
 

Dr. Tim Says...

Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
The science behind the DASH diet, an overview: Part Two 08/01/16
The science behind the DASH diet, an overview: Part One 07/25/16
How the Standard American Diet (SAD) affects the brain (Part Two) 05/26/16
How the Standard American Diet (SAD) affects the brain 05/23/16
All "Dr. Tim Says..." Columns

Chef Tim Says...

Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
Mustards: The Christmas Basket Challenge, Part 5 01/26/17
Canned Tuna from Spain: The Christmas Basket Challenge, Part 4 01/16/17
Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3 01/12/17
All "Chef Tim Says..." Columns



 

Chef Tim Says....



Recipe in Pictures

Mushroom Salad

One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.

Here's the recipe for Mushroom Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Mushroom Salad

Spiraling clockwise, from top: orange, romaine lettuce, milk, sour cream, white wine vinegar, coarse ground mustard, olive oil, salt, pepper, mushrooms.

  • To cut the orange zest, use a very sharp knife To cut the orange zest, use a very sharp knife
  • and cut the orange peel just along the surface. and cut the orange peel just along the surface.
  • Avoid the white pith as it is bitter. Avoid the white pith as it is bitter.
  • About two inch-long slices will be enough for this recipe. About two inch-long slices will be enough for this recipe.
  • Slice the zest into strips... Slice the zest into strips...
  • then turn 90 degrees... then turn 90 degrees...
  • and mince. and mince.
  • You can also use a grater, or my favorite: a microplane. You can also use a grater, or my favorite: a microplane.
  • This makes it easy to get just the peel and none of the pith. This makes it easy to get just the peel and none of the pith.
  • Just stroke the microplane gently along the surface of the orange. Just stroke the microplane gently along the surface of the orange.
  • Next, slice the mushrooms. Next, slice the mushrooms.
  • Note that the underside of the mushroom is completely closed over the gills. Note that the underside of the mushroom is completely closed over the gills.
  • This means the mushrooms are very fresh. This means the mushrooms are very fresh.
  • Add the olive oil to a large bowl, Add the olive oil to a large bowl,
  • then the mustard, then the mustard,
  • sour cream, sour cream,
  • milk, milk,
  • orange zest, orange zest,
  • salt, salt,
  • and pepper. and pepper.
  • Whisk the ingredients together... Whisk the ingredients together...
  • until smooth. until smooth.
  • Then add the sliced mushrooms, Then add the sliced mushrooms,
  • and gently fold the mushrooms into the dressing, and gently fold the mushrooms into the dressing,
  • coating the mushrooms with the dressing. coating the mushrooms with the dressing.
  • Serve on a romaine leaf. Serve on a romaine leaf.