Friday, January 16, 2015

Champis Crudos

Champis Crudos

One more receta for the homies before we shed these layers and begin a new cycle of work.

This one is intended to offer some delicious and diverse ways to prepare mushrooms raw.

In LA and Seattle, I’ve found the best selection of affordable and often times, wild/organic, mushrooms at Thai/Vietnamese/Japanese/Korean/Chinese markets; Ranch 99’s; and Farmers Markets.

Below are several varieties that are great for raw dishes:

Wood Ear mushrooms are the first ones that come to mind. They’re hella earthy and moist. Make great salad components. Tear them up by hand into small bite size pieces and lightly marinate in tamari sauce or Bragg’s amino acids, fresh ginger zest and Sambal-Olek chili paste for spice. You can even add a small splash of sesame oil. Serve it with some kelp noodles and fresh sliced scallions and jalapenos.

King Oyster Mushrooms are huge and easy to slice length-wise thin almost shaved if you have a fancy mandolin. Plus there texture is soft and no so fibrous as other shrooms. I learned this recipe working at an Italian restaurant in LA. Its more involved but well worth it. Everything gets sliced super thin and tossed with arugula (or massaged kale or spinach), extra virgin olive oil and lemon juice: artichokes (the baby ones, peeled to the heart and shaved/sliced thin, soaked in lemon juice and water—drain before adding to salad); shaved fennel; and thin sliced asparagus. Toss with salt and pepper.

Criminis or baby portabellas, sliced thin, and marinated in balsamic vinegar, extra virgin olive oil, dash of chili flakes, fresh chopped Italian parsley, salt and pepper.  Can be added to most greens, I’d prefer in some fresh baby spinach with some aguacate and fresh cherry or grape tomatoes.