top of page
Search

A Deconstructed Sensory Salad and Marinated Mushrooms

  • Writer: Culinary Cam
    Culinary Cam
  • Apr 15, 2024
  • 2 min read

When Janna Jo messaged to ask if I were free on Saturday - and asked if I would help present a deconstructed salad for their Sensory Day at the Farmstand - I agreed. First, I love the Earthbound Farmstand and Janna Jo. Second, it's my self-proclaimed mission in life to expose people to good ingredients. I firmly believe that if people ate what was in season and prepared it properly, everyone would love vegetables!



Janna Jo and I met earlier in the week to decide what we wanted to showcase from the produce wall and to plan the serving station. Then I just rolled in on Saturday and set-up my area. The Earthbound Farmstand team is such a joy to work with. They had everything set. All I had to do was chop some celery, make carrot ribbons, and put everything into bowls.



My job was easy: talk about the five tastes - sweet, salty, sour, bitter, and umami. For sweet I chose apples, carrots, and honey from the on-site hives; salty was celery and Maldon salt flakes; sour was Meyer lemon and French sorrel; bitter was raddichio and cucumber with the peels on; and for umami, I made marinated mushrooms ahead of time.



We chatted. We smelled. We squeezed. We tasted. And we had so much fun! I will be back there next weekend for another salad demo for their Earth Day event. Stay tuned.


Marinated Mushrooms


Until then, you really have to try these mushrooms. I served them as part of the deconstructed salad last weekend, but at home, they were delicious on top of toasted sourdough with a smear of mascarpone cream.


You can make this with any vinegar, but I used the Champagne Mimosa vinegar from local-to-me The Quail & Olive. This recipe makes three half-pint jars. You can easily halve the recipe if you don't want that much or don't have enough ingredients. These are also not processed in a water bath, so keep them in the fridge and eat them within ten days.


Ingredients


  • 2 cups water

  • juice from 2 lemons (I used Meyer lemons from our tree)

  • 1 teaspoon fennel pollen, optional

  • 6 or 7 cups mushrooms, brushed clean and sliced (I used crimini mushrooms)

  • freshly ground salt

  • freshly ground pepper

  • 4 Tablespoons vinegar (I used the Champagne Mimosa vinegar from The Quail & Olive)

  • Also needed: medium sauce pan, clean jars with lids


Procedure


Place the water and lemon juice in a medium saucepan. Bring to a boil. Stir in the mushrooms, making sure they are covered, as much as possible, by the liquid. Simmer for 8 minutes, then remove from the heat. Let stand for an hour.


Remove mushrooms from the cooking liquid and place in a mixing bowl. Stir in the vinegar and fennel pollen (if using). Season to taste with salt and pepper. Spoon into a jar or container. Then ladle in as much of the cooking liquid as needed to completely submerge the mushrooms. Keep these in the fridge and eat within 10 days.

 
 
 

Comments


Culinary Adventures with Camilla

  • alt.text.label.Instagram
  • alt.text.label.Facebook
  • alt.text.label.Twitter

©2022 by Culinary Adventures with Camilla. Proudly created with Wix.com

bottom of page