This is a simple ‘anti-pasti’ style salad that can be eaten by itself, on toast for breakfast or added to an omelet. It is best eaten at room temperature. If using Crimini or Portobello, slice the mushrooms. If using enoki or oyster, pull apart into smaller pieces.
serves 2
ingredients
2 cups assorted mushrooms
2 tablespoons olive oil
1 teaspoon crushed whole coriander seeds
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 stalk green onion, sliced thin
2 tablespoons pine nuts
instructions
Slice the mushrooms if needed. In a sauté pan, heat the olive oil and add the mushrooms. Sear on high until cooked then flip over to the other side. Sprinkle the coriander seeds, salt, and pepper and turn the heat off. Cool.
Combine with green onions and pine nuts and let the mixture rest for an hour or two at room temperature then serve.
notes & variations
The coriander seeds provide a subtle lemon flavor; however, the juice from one lemon or a tablespoon of balsamic vinegar can be added for more contrast in flavor.
Instead of green onion, add scallions or sliced red onions.
Substitute pine nuts for sliced almonds, pecans, or toasted cashews.
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