2. 2. 2010 Sauteed Greens with Wild Mushrooms and Tuscan White Beans
This is a simple recipe to prepare and a good example of what you can do with the basic Tuscan White Beans from yesterday. The earthy mushroom flavor pairs well with the smooth and nutty quality of the beans. Lettuce, especially a sturdy crispy romaine, undergoes a transformation in taste when you grill it. It becomes smokey, with a much deeper flavor. It may sound strange to cook lettuce but you should try it. The trick is to cook it briefly, so that the edges are very slightly charred, and not overcook it. Using a bitter lettuce in addition to the romaine adds another layer to the dish; the lemon really cuts through the bitterness.
Some (say, my dog, for instance) don't like bitter things; it can be an acquired taste. I grew up eating all kinds of weird things, and I really like bitterness, or how a squeeze of lemon or an acid complements it. If you aren't like me, you might substitute grilled red onion or fresh spinach leaves, or a crisped-up slice of prosciutto, for the bitter lettuce.
A word about mushrooms...I'm lucky because here in Germany, there is not an overwhelming choice when it comes to seasonal organic produce at my neighborhood "whole foods" equivalent (not even close). But what they do have is only what's in season and, most importantly, locally grown. It's not a have-everything-all-the-time sort of culture. The mushrooms I used here, called Kräuterseitlinge (king trumpet or king oyster mushroom), was the available item this week and I know (and can taste) that I'm eating something in its proper season. In Spring, and late summer, we'll have Pfifferlingen (Chanterelles) and I would use those. The seasonal mushrooms are going to have the most flavor, so try to find out what's seasonal where you live.
Ingredients
1 head crunchy romaine lettuce, leaves separated;
1 handful of bitter greens, like escarole or radicchio, leaves separated;
1 cup Tuscan White Beans, room temp;
2 handfuls seasonal wild mushrooms;
1 lemon;
2-3 stalks fresh thyme leaves;
olive oil;
sea salt and pepper;
Method
In a very hot pan, quickly saute the mushrooms (dry) until nicely browned, about 4 minutes. Set aside.
Add a little olive oil to the pan and add the lettuce leaves. Brown the leaves on both sides, flipping with tongs, until just wilted, and squeeze in half a lemon (2 minutes). Season with salt and pepper.
Arrange lettuce on plate, top with mushrooms and white beans. Sprinkle with a little olive oil and the picked thyme leaves. Serve with lemon.
Serves 1 or 2.
Thank you, Foodista, for making me Blog of the Day!
Mushrooms
