Earthy, aromatic, and full of texture, this Herbed Mushroom Salad is a true feast for the senses. Featuring a medley of fresh herbs, nutty puffed red rice, and the luxurious depth of truffle pecorino, this dish combines bold flavors with elegant simplicity. Perfect as a sophisticated appetizer or a standout side, it’s a dish that will impress both mushroom lovers and gourmet enthusiasts alike.
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.