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Guest Recipe: Crispy Shiitake Mushroom, Lime Leaf, And Shallot Salad With Mango, Lettuce, And Clear Dipping Sauce by Clark Frasier And Mark Gaier
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Ingredients for the salad
2 cups Shiitake mushrooms
1/2 cup Thai lime leaves
1cup shallots
1 ripe mango
2 heads Butter or Boston lettuce
all purpose flour
Kosher salt and freshly ground black pepper
4 cups canola oil (for frying)
Ingredients for the vinaigrette
2 limes, juiced
1/2 cup rice wine vinegar
1/2 cup vegetable oil (not olive oil)
Kosher salt and freshly ground black pepper
To make the salad
1 Slice the shiitake mushrooms into 1/4-inch slices, set aside
2 Slice the lime leaves into a fine chiffonnade, set aside
3 Slice the shallots into 1/4-inch slices, set aside
4 Peel and cut the mango into 1/4-inch squares (brunoise), set aside
5 Separate the lettuce into leaves, discarding the outer leaves.
6 Wash and spin dry the lettuce leaves, place in a towel or plastic bag in the refrigerator.
7 In a heavy sauce pan heat the 4 cups canola oil over medium high heat to 300 degrees.
8 Place the sliced shiitake mushrooms in a frying basket and carefully lower into the oil.
9 Cook the mushrooms for about 2 minutes or until golden and crispy. Remove from the sauce pan.
10 Toss the lime leaves with the mushrooms while hot and season with salt to taste.
11 Toss the shallots in flour to cover and season with salt and pepper.
12 Place the shallots in a frying basket and carefully lower into the oil.
13 Cook the mushrooms for about 3-4 minutes or until golden brown and crispy.
14 Toss the fried shallots with the mushroom/lime leaf mixture
15 Set the mushroom/shallot/lime leaf mix aside
16 Combine all the ingredients into a small bowl and whisk together
17 Season with salt and pepper to taste, set aside at room temperature
To Assemble the salad
1 In a large bowl toss the lettuce leaves with enough of the vinaigrette to lightly dress.
2 Place three lettuce leaves onto each of six a room temperature dinner sized plate.
3 Place a small handful of the mushroom mixture on each lettuce leaf.
4 Sprinkle mango over the top of each plate
5 Place a small bowl of the dipping sauce in the middle of each plate
2 cups Shiitake mushrooms
1/2 cup Thai lime leaves
1cup shallots
1 ripe mango
2 heads Butter or Boston lettuce
all purpose flour
Kosher salt and freshly ground black pepper
4 cups canola oil (for frying)
Ingredients for the vinaigrette
2 limes, juiced
1/2 cup rice wine vinegar
1/2 cup vegetable oil (not olive oil)
Kosher salt and freshly ground black pepper
To make the salad
1 Slice the shiitake mushrooms into 1/4-inch slices, set aside
2 Slice the lime leaves into a fine chiffonnade, set aside
3 Slice the shallots into 1/4-inch slices, set aside
4 Peel and cut the mango into 1/4-inch squares (brunoise), set aside
5 Separate the lettuce into leaves, discarding the outer leaves.
6 Wash and spin dry the lettuce leaves, place in a towel or plastic bag in the refrigerator.
7 In a heavy sauce pan heat the 4 cups canola oil over medium high heat to 300 degrees.
8 Place the sliced shiitake mushrooms in a frying basket and carefully lower into the oil.
9 Cook the mushrooms for about 2 minutes or until golden and crispy. Remove from the sauce pan.
10 Toss the lime leaves with the mushrooms while hot and season with salt to taste.
11 Toss the shallots in flour to cover and season with salt and pepper.
12 Place the shallots in a frying basket and carefully lower into the oil.
13 Cook the mushrooms for about 3-4 minutes or until golden brown and crispy.
14 Toss the fried shallots with the mushroom/lime leaf mixture
15 Set the mushroom/shallot/lime leaf mix aside
16 Combine all the ingredients into a small bowl and whisk together
17 Season with salt and pepper to taste, set aside at room temperature
To Assemble the salad
1 In a large bowl toss the lettuce leaves with enough of the vinaigrette to lightly dress.
2 Place three lettuce leaves onto each of six a room temperature dinner sized plate.
3 Place a small handful of the mushroom mixture on each lettuce leaf.
4 Sprinkle mango over the top of each plate
5 Place a small bowl of the dipping sauce in the middle of each plate
LIME SHALLOT CLEAR DIPPING SAUCE
1 tablespoon shallots
1 tablespoon chopped Thai lime leaves
1 tablespoon chopped fresh Vietnamese coriander
1 tablespoon chopped fresh cilantro
1 cup rice wine vinegar
1/4 cup lime juice
1 tablespoon fish sauce
1/2 cup sugar
Mix together all ingredients in a bowl.
NOTE:
The base for the clear dipping sauce can be made days ahead of time and stored
in a sealed non-reactive filter in the refrigerator. When you're ready to
serve the dipping sauce, chop and add the herbs.
Wine Notes:
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
Tsingtao Lager
Tsingtao Brewery was founded in 1903 by German settlers in Qingdao, China. Crisp, slightly malty flavor and nutty sweet flavor that pairs well with spicy foods ands Asian cuisine. Brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China's Laoshan mountain region. A great fit with the lobster stir-fry.
2005 Kendall Jackson Vintner's Reserve Sauvignon Blanc
88% Sauvignon Blanc, 9% Semillon, 2% Chardonnay. Aromas of lime, melon and pears. Refreshing, with a mineral quality and a surprisingly long finish. Pairs very well with the shrimp and mushroom duxelles.
>>This recipe appears in
Episode #517.
>>Click here for a printer
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