Make Nick Korbee's Mushroom Salad, From Smith & Mills

Categories: Featured, Recipes

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Nick Korbee's Mushroom Salad.
Last week, Vegetarian Delights of NYC enjoyed the warm and cold Mushroom Salad at Smith & Mills. This week, chef Nick Korbee shares the recipe for it so you can make it at home.

"This new incantation of the mushroom salad at Smith & Mills is a balancing act," says Korbee. "The tenderness of the mushrooms and Bibb lettuce is meant to highlight the al dente grains, squash, and raw enoki, as the tangy vinaigrette, warm tomatoes, and melted butter finish the plate."


Mushroom Salad

For the champagne vinaigrette:

1/2 cup walnut oil
1 cup olive oil
1/4 cup whole-grain mustard
1 shallot, diced very small
2 tablespoons honey
1 cup champagne vinegar
salt and pepper, to taste

In a measuring cup, combine the walnut oil and olive oil, and set aside. Whisk together all the other ingredients, save for the salt and pepper. Slowly whisk the oil mix into the vinegar mix, and season with salt and pepper.

For the barley and quinoa:

2 cups sliced medium white mushrooms
1/4 cup olive oil
1 cup pearled barley
1/2 cup red quinoa
2 cups mushroom stock
salt and pepper, to taste

In a large saucepan, brown the sliced mushrooms in half the olive oil. When the mushrooms are tender, add the barley and stir to coat with oil for approximately two minutes. Add two cups of water and bring to a boil. Reduce to a simmer, and add quinoa and reserved liquid from roasted mushrooms (see below). Cover and cook until the barley is tender and the quinoa has sprouted. Remove the cover and raise the heat to reduce excess liquid. When the liquid is reduced, rest for 10 minutes, then toss with remaining olive oil and cool.


Location Info

Smith & Mills

72 N. Moore St., New York, NY

Category: Restaurant


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