There actually are no roasted mushrooms in this dressing. It gets its name from the fact that the trimmings from a recipe for roasted mushrooms are what is used to give this dressing its flavor, although you could roast the trimmings instead of sautéing them if you wish. This dressing would be nice on grilled or roasted fish topped with roasted oyster mushrooms and this dressing, with some baby mustard greens, mizuna, or arugula tossed in.
INGREDIENTS:
½ to 1 cup oyster mushroom trimmings ½ teaspoon peeled, diced ginger 1 small clove garlic, smacked with the flat of a knife ¼ cup medium diced onion or sliced green onion (white only) ½ teaspoon shiro shoyu 1½ cups vegetable stock or light chicken stock Neutral flavored oil as needed (¾ cup more for cooking) 3 tablespoons white balsamic vinegar or rice vinegar 1 tablespoon Meyer lemon juice Salt and pepper as neededMETHOD:
Heat an 8 inch sauté pan over medium heat. When hot, film, with oil. When oil is almost smoking, add mushroom trimmings and toss to coat with oil. Cook until trimmings are starting to turn golden and getting a little crisp on the edges.
Make a well in the center of the trimmings and add the onions and ginger. Lower heat to low and cook until mushrooms are “clear”.
Drizzle pan with shiro shoyu, then add the stock. Bring to a simmer and cook until liquid has reduced to around 2 tablespoons. Pour through a strainer into a bowl, pressing on solids to extract as much liquid as you can.
For dressing:
Place the vinegar and lemon juice in a non-reactive bowl and whisk to combine. Add the mushroom reduction and whisk in. Season with salt and pepper as needed, then slowly whisk in the ¾ cup of oil in a thin steady stream until dressing is emulsified. You might need to use a little more oil to reach the right consistency for the dressing.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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