Beefsteak fungus and beetroot salad

Beefsteak fungus and beetroot salad

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

I have experimented with beefsteak fungus for a long time, but a decent result had always eluded me. However, during the creating and testing of new recipes for this book, I came across a new way to use the ‘poor man’s meat’ as they call it in Italy. It is actually one of the few wild mushrooms that can be eaten raw, and the combination of its acidity with the sweetness of beetroot makes, I think, for compulsive eating.

Ingredients

Quantity Ingredient
200g beefsteak fungus
350g small tender beetroot, freshly boiled
extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons coriander, finely chopped
salt, to taste
pepper, to taste

To serve

Quantity Ingredient
4 large slices country-style bread, for bruschetta
1 garlic clove

Method

  1. Clean the fungus, then cut into slices the same size as the beetroot slices will be. Skin the beetroot and slice as well.
  2. Mix the fungus and beetroot together in a bowl with 4 tbsp of the olive oil, the balsamic vinegar, coriander and some salt and pepper to taste.
  3. Toast the bread on both sides, then rub the garlic over each slice and brush with extra virgin olive oil.
  4. Arrange a little of the salad on each bruschetta, or serve the salad on a plate with the bruschetta to the side.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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