I made this as a side dish salad for a BBQ last week. Easy to prepare in advance. Looks great and eats even better.
Thick, stalky King Mushrooms sliced thinly on a mandoline. Quick pickled red onions, sweetly softened to add acidity. Spelt (or any other whole grain) cooked for a bit of bite. Fresh pea shoots for their sweetness, and their stalks give a lovely crunch to every mouthful. All dressed with a simple mustard vinaigrette.
6 King Mushrooms
1 Red Onion
100g of Spelt
A decent handful of pea shoots
100ml of Grapeseed or a light Olive Oil
2 Tablespoons of Cider Vinegar
1 Teaspoon of Dijon Mustard
50ml of White Wine Vinegar
2 Tablespoons of Sugar
Salt & Pepper
Slice the red onions on the mandoline. Sprinkle over 2 Tablespoons of salt and let stand for 15 minutes. Rinse off all the salt with cold water and drain.
To make the pickle brine: Boil the 50ml of White Wine Vinegar with 50ml of water and the 2 Tablespoons of Sugar until the Sugar dissolves. Let cool and pour over the rinsed red onions. Let the onions seep in the brine for at least an hour.
Cover 100g of spelt with about 200ml of water and boil for 30 mins, until cooked through. Add a little more water if it looks like its drying out. Once cooked, drain any excess water.
Slice the mushrooms thinly on a mandoline.
Make the Vinaigrette by whisking together 100ml of oil, 2 tablespoons of Cider Vinegar and 1 teaspoon of Dijon mustard.
Assemble by layering the Mushrooms with Pickled Onions and scattering over some Spelt and Pea Shoots. Pour over the Vinaigrette and serve.
Adapted from From a Recipe @Prime Meats, Brooklyn