Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Preparation time: 10 minutes
Ingredients for Kombucha Vinaigrette
- 60 ml (1/4 cup) kombucha vinegar *
- 85 ml (1/3 cup) olive oil
- 2 generous tbsp. tablespoon of almond butter
- 1 C. tablespoon of honey
- 1 C. tablespoon of shoyu or tamari
- 1 C. teaspoon chopped fresh ginger
- 1/4 bunch chopped fresh cilantro
- A pinch of salt
- Water to dilute, to taste
Ingredients for wild mushroom salad
- 200 g (2 cups) wild mushrooms (oyster mushrooms, shiitakes or others) fresh or rehydrated
- 1 C. teaspoon of salt
- 2 tbsp. tablespoon of olive oil
- 1 large endive cut into thin strips
- 1/2 fennel cut into thin strips
- 1 small Asian pear cut into thin slices
Preparing the kombucha vinaigrette
- 1. Place all ingredients in a glass jar, close and shake vigorously. Add a splash of water until you obtain the desired consistency.
Preparing wild mushroom salad
- 1. In a skillet over medium heat, sauté wild mushrooms with salt in oil for 8 minutes or until golden brown. Leave to cool.
- 2. Place the endive, fennel and Asian pear in a salad bowl. Add the cooled mushrooms. Pour in the sweet kombucha vinaigrette (amount to taste) and toss to coat. Serve immediately.
* To make kombucha vinegar, let the drink ferment at room temperature in a wide-mouthed jar, covered with a breathable cloth, for two to six months. The kombucha will become clear and very sour.
Recipe from the book Fermentation revolutionby Sébastien Bureau and David Côté, Les Éditions de l’Homme, 2017.
Published in The Press+ on June 29, 2017.