Roasted Golden Beets with Crisp Sautéed Oyster Mushrooms and Red Spring Onions Dressed in White Balsamic Dressing

The mushrooms are sautéed until crisp and contrast with the onions and beets. The mushrooms strike a high note that contrasts with the earthy and sweet beet and sweet and funky onion. All of these together harmonize into a thoroughly enjoyable dish.

INGREDIENTS:

1 bunch gold beets, roasted and dressed with white balsamic vinegar, and cut into ½-inch wedges (see Roasted Beets recipe on website)

2-3 cups (1/2-3/4 pound) oyster mushrooms, base trimmed away, separated, and larger ones torn lengthwise into thick-ish shreds

4 red spring onions, greens removed and reserved for another use, diagonally sliced 1/8^th -inch thin

Salt and pepper to taste

¼ cup dry white wine

Grape seed (or other neutral flavored) oil as needed

½ teaspoon fresh thyme, chopped

1 cup White Balsamic Parsley Dressing (see recipe)

METHOD:

Cook beets as per recipe.

When beets are 20 minutes from being done, heat a 10-inch sauté pan over medium-high. When good and hot, film with oil and get oil almost smoking. Add the mushrooms and toss/stir to coat all over with oil. Season with salt and pepper and a pinch of thyme. Cook for 4-5 minutes until mushrooms start to color and soften. Add the wine and toss to coat. Cook until the wine evaporates and then cook further, coloring the mushrooms all over and getting the edges to crisp up. Taste a mushroom-you are looking for it to be cooked through with a deeper nutty flavor and some crispiness to it. Add the onions and cook 2-3 minutes more, until the onions are no longer raw and have picked up a little color and caramelization. Season if needed with salt and pepper. Remove pan from burner and keep warm.

The beets should be ready to finish by now, so do so.

Toss the beets with the mushrooms and onions, scatter with a little thyme, then lightly dress the vegetables and serve warm. You can also cool this dish and serve it that way, or cool it, then microwave it to heat through and they dress it to serve it hot. If you wish too, you could finely slice some of the onion greens and scatter them on at the end.

Serves: 4

Souce: Chef Andrew E Cohen