Shellfish and hen of the woods salad

Shellfish and hen of the woods salad

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

In summer you want to eat just a small amount of delicate food to combat the heat. This salad is perfect for that purpose, accompanied by some toasted bread and shared with a friend or two, perhaps in the garden, with a glass of crisp, chilled white wine. You could also use chicken of the woods or beefsteak fungus instead of the hen of the woods.

Ingredients

Quantity Ingredient
500g hen of the woods fungus
100ml white wine vinegar
100ml water
150g raw prawns, not too large
4-8 fresh scallops in shell
100g cooked crabmeat
6 tablespoons extra virgin olive oil
1 tablespoon coriander, coarsely chopped
1 tablespoon parsley, coarsely chopped
1 tablespoon dill, coarsely chopped
1 lemon, juiced
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms, separate into lobes, then cook in the vinegar and water with some salt for 2–3 minutes. Drain and cool. Shell the prawns, then cook briefly in some fresh boiling water, about 4–5 minutes. Shell the scallops (or get your fishmonger to do this for you), then cut into slices. Make sure that there are no pieces of shell in the crabmeat.
  2. Prepare a vinaigrette with the olive oil, herbs and lemon juice, and season with salt and pepper. Marinate the scallops in the vinaigrette for 10 minutes.
  3. Mix the fungus with the prawns and crabmeat. Add the scallops with their marinade, and mix. Adjust the seasoning, and serve the salad at room temperature.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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