Salad with Apple-Fig Cordyceps Balsamic Reduction
Servings: 4
Ingredients
- ½ large white onion fine dice
- 2 cloves garlic chopped
- 2 teaspoons butter
- ½ ounce olive oil
- 2–3 ounces dry red wine We used a Malbec.
- 6–8 ounces ounces chicken broth We used Better Than Bouillon thinned with water.
- 2–3 tablespoons balsamic vinegar
- 1 teaspoon finely minced fresh lemon thyme Ordinary thyme will do.
- 2 apples thinly sliced
- 5 fresh figs optional, thinly sliced
- ½ pound fresh cordyceps militaris
- ½ cup dried cranberries We use a reduced-sugar variety.
- 1 lemon wedge
- Salad greens for 4
- Halved grape tomatoes diced steamed beets, chopped almonds, or any of your favorite salad toppings
Instructions
- Heat the butter and oil in a large pan and add the onion and garlic. Caramelize slowly to bring out the sugars. Deglaze with the wine.
- Add chicken broth and reduce to a medium-thin sauce. Add salt as needed, but make extra sure to taste if you’re using bouillon, and refrain from adding any other seasonings that would muddy up the flavors.
- When the base is medium-thin, add the balsamic vinegar along with the minced lemon thyme and the sliced apples and figs. The fruit will begin to soften into the sauce, forming a glaze. Keep stirring until the fruit has begun to deform, and then add the mushrooms and dried cranberries. Allow the mushrooms to soften a bit but stop before they begin to collapse and lose their color.
- As you’re finishing this last step, squeeze the lemon wedge into the mix to brighten up the flavor and achieve the right acidity. Serve on a bed of greens topped with grape tomato halves, steamed beets, blanched almonds, or your favorite salad toppings.
Notes
During stone fruit season, this recipe is delicious using 1 large peach and 3 small plums instead of the apples and figs.
Dave Konyndyk is co-owner of Parasol Mycology.
