Extract from Cook Yourself Happy - The Danish Way - by Caroline Fleming.
Mushrooms remind me so much of my childhood. My mother was an amazing expert at recognizing all the different varieties, edible or not, when we spent many an hour out in the woods picking them. It was always the most cosy time spent as a family, and very Scandinavian – being outdoors as a family, collecting and then preparing feasts to enjoy. Mushrooms and blueberries are, for me, symbols of complete and utter joy, uniting us humans with mother nature.
700g (1lb 9oz) of 3 different kinds of mushroom: safely foraged wild mushrooms or I used 300g (10½oz chestnut, 300g (10½oz) button and 100g (3½oz) chanterelle mushrooms
2 tbsp sesame seeds, white or mixed
4–6 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
½ tsp pink Himalayan salt or sea salt
4 tbsp finely chopped parsley, plus extra to garnish
1 small clove of garlic, finely chopped
6 small vine tomatoes, finely chopped
1 small avocado, cut into cubes
½ red onion, finely chopped
2/3 heart of palm, finely chopped (optional)
2 grilled (broiled) artichokes, finely chopped (optional)
Prepare the mushrooms – clean, then cut any large mushrooms into quarters, leaving the smaller chanterelles whole.
Heat a frying pan (skillet) over a medium heat and add the sesame seeds. Lightly toast them in the pan – use a lid as they do pop and jump around – then set aside.
Mix the mushrooms with the olive oil, lemon juice, apple cider vinegar and salt. Leave to marinate for 5 minutes.
Add the parsley and garlic to the mushrooms and mix well. Add the remaining ingredients and lastly the toasted sesame seeds. Mix a final time, garnish with a little extra parsley and serve straight away.
This salad is also delicious with a slice of nut bread (see page 209 of Cook Yourself Happy) toasted in a little olive oil.
Cook Yourself Happy by Caroline Fleming.
Published by Jacqui Small, an imprint of The Quarto Group.
Photography by Lisa Linder.