| Warm Mushroom Salad |
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Perhaps the thing I like best about food and cookery is that there is absolutely no end to it. Just as music comes from a set number of notes, and all the books in the world from a handful of alphabet letters, so ingredients can be changed and rearranged to make an endless range of dishes.
I was fascinated the other day to come across something that seems impossible - caramelised white balsamic vinegar - at the Mudgee at Balmoral event. The makers, The Really Stuffed Olive Co*, are actually based on the Central Coast, but I was so curious about the product, I just had to buy a bottle and bring it home to experiment with. It is deliciously sweet, but tangy, with a thicker 'mouth-feel' than vinegar itself and seems to open up a whole new range of recipes that could do with a dash of this lovely, crystal-clear, vinegar product. How they accomplish caramelisation and a clear product is their secret. I'm happy to leave it at that and just enjoy the mystery. * As their name suggests, this company also does a range of stuffed olives, dukkah, olive oils and two other balsamics, a Caramelised Balsamic Vinegar and a Sweet Pomegranate Balsamic.
Heat the oil in a heavy frypan and add the garlic or garlic stalks*, stirring until tender. Add mushrooms and saute very briefly, finishing with the caramelized balsamic vinegar. Place salad green in a serving dish and toss with sesame oil and chilli. Tip in warm mushroom mixture, drizzle with soya sauce and serve at once. Serves 4. *garlic stalks are available in Asian stores or some vegetable markets. |
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