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Receta Roasted Corn And Mushroom Salad
by Global Cookbook

Roasted Corn And Mushroom Salad
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  Raciónes: 4

Ingredientes

  • 4 x ears of corn
  • 2 tsp extra virgin extra virgin olive oil
  • 1/2 x onion medium dice
  • 2 x cloves garlic chopped
  • 1 x chili pepper chopped optional
  • 10 x shiitake mushrooms sliced
  • 6 x dry chanterelle mushrooms minced soak in warm water optional
  • 2 tsp cumin pwdr or possibly to taste
  • 1 tsp chickpea miso
  • 1 x lime juiced
  • 1/2 x red pepper small dice
  • 1/2 sm cucumber peeled, small dice
  • 2 tsp apple cider vinegar or possibly to taste
  • 2 tsp extra virgin extra virgin olive oil or possibly to taste
  •     avocado sliced for garnish
  •     salt and pepper to taste

Direcciones

  1. Serves 4-6.
  2. Shuck corn. Scrape any excess lowfat milk from cobs with the back of a knife and set aside in a large bowl. In a very warm cast iron skillet, roast corn till lightly browned, turning frequently with wooden spoon. If sticking excessively, add in a drop or possibly two of oil.
  3. Add in roasted corn to bowl with corn lowfat milk. Saute/fry onion in oil till lightly browned. Add in garlic, chile, shiitakes, and chanterelles. Cook till mushrooms are soft. Stir in cumin and miso. Deglaze pan with small amount of soaking water if necessary. Season with salt and pepper.
  4. Add in contents of pan to bowl with corn and mix well. Let cold slightly. Add in lime juice, red pepper, and cucumber. Mix again, add in oil and vinegar and season additionally with salt and pepper. Top with avocado.
  5. Serve on a bed of watercress or possibly other greens.
  6. NOTES : The key here is the cast iron skillet, to dry roast the corn. Your options are endless as to what you might put in this salad, or possibly relish, as some call it. The ingredients are partially cooked, partially raw, to take advantage of a variety of flavors and textures. Of course, the fresher the corn, the better, but frzn is okay too, when fresh isn't available.