Hedgehog Mushroom Salad
BLUE CHEESE DRESSING
Yields 6 cups
Ingredients
1 quart mayonnaise
1 cup sour cream
14 oz. blue cheese crumbles
1 medium white onion
salt and pepper to taste
Preparation
Combine mayonnaise, sour cream and blue cheese. In a bender, puree onion until smooth, then blend into dressing. Add salt and pepper to taste. This recipe makes 6 cups of dressing, which can be stored for up to 2 weeks in the refrigerator. Refrigerate until ready to use.
Serves 4-6
TIP: There is no such thing as too many Hedgehog Mushrooms for this recipe. Feel free to increase the quantity of mushrooms if you’re lucky enough to have a good supply. Not all mushrooms can be substituted for Hedgehogs in this recipe. Shiitake Mushrooms, for example, don’t match the blue cheese and will disappoint your guests. Yet Black Trumpets, or Black Morels, are excellent substitutions.
For more information on mushroom flavors, see: “About Mushroom Flavors,” p. 161 in the new book “Edible Wild Mushrooms of Illinois and Surrounding States.” (2009 University of Illinois Press.)
SALAD
Ingredients
1 head iceberg lettuce, quartered
1/2 red onion, sliced
1/4 cup tomato salsa (optional)
2 Roma tomatoes, halved
2 cups clean Hedgehog Mushrooms
2 tbsp. butter
Chop a fresh head of iceberg lettuce into quarters, or fifths if the head is large--but don’t skimp too much on the slices; otherwise, the big, crunchy effect will be lost. Arrange lettuce quarters on individual plates. Garnish with a few red onion slices and Roma tomatoes. In a medium skillet, melt 2 tbsp. butter over medium-high heat. Sautee mushrooms 3-5 minutes or until lightly browned. Add a hearty portion of blue cheese dressing, a dollop of red salsa (optional), and as many mushrooms as you dare to share. Serve immediately, while the mushrooms are warm.
