I was craving mushrooms last night, and not just any mushrooms- RAW mushrooms, as in unabashed fungal goodness.
I decided to add mushrooms to the somewhat run-o-the-mill cucumber salad I was planning, to go with some simple roasted eggplant and oven-warmed pitas. The results were completely satisfying, as the mushrooms gave the salad a richness and depth (like cheese!) to counterbalance the cool neutrality of the yogurt and cucumbers. Yum.
Cucumber and Mushroom Salad
1 large cucumber, sliced
8 white mushrooms, sliced
1 individual size yogurt, drained
½ c. chopped dill leaves
¼ c. thinly sliced & chopped red onion
¼ c. chopped sundried tomato (optional)
Juice of 1 lemon
2 tbp. vinegar
2 tbp. oil
salt and pepper to taste
Combine all ingredients in a medium bowl and toss. Serve immediately.
Alternately, whisk together the dill, lemon, vinegar, oil, salt and pepper and chill all ingredients until ready to serve. Before serving, combine the other ingredients and toss in dressing.
Note: the longer you let the salad sit, the more marinated the mushrooms will be. This can be good: if you want a richer flavor, or bad: if you want the “crunch” of crisp mushroom slices between your teeth. I recommend you have one serving right away, and then another later, so you can have the best o’ both ‘shrooms!
This would also go well with grilled meat…kebabs, lamb burgers. I had it and loved it with a veggie burger, too.
*UPDATE* The Nation’s only mushroom museum, in Kennett Square, PA, (the “mushroom capital of the world“) has closed!
When I was 13, my Dad took me there during one of our frequent, post-move road trips from D.C. to Pennsylvania. All I can remember is watching a video of a worker shoveling manure onto shelves in a dark barn and a time lapse video of mushrooms growing on it.
After a moment of revulsion, we went out for a mycelian feast at a local inn that specialized in dishes featuring buttons, portabellas, oysters, criminis, shiitakes… I had linguine with mixed mushrooms. It was my first moment of Pennsylvania pride!
Recently, I noticed that a package of Brooklyn vegetable stand mushrooms I was opening was from Kennett Square (sigh).
Rest in peace, mushroom museum.