California Cuisine Challenge Part 3: oyster mushroom ceviche / WWAWD
As you may remember, several weeks ago I posted a whole wheat goat-cheese and peach pizza, proof that I'd acclimatized to Northern California.
Lauren spotted this innovation and struck back, challenging me to a Cali-cuisine duel and throwing down the gauntlet with a salad. It was a nice attempt, with backyard greens and spearmint, plus grapes, apples and dill havarti. But was it California? Sure, there were home-grown Napa grapes, but the DOP chestnut honey was the tip: Lauren's heart still lingers in Italy.
Her salad looks tasty, but it doesn't really answer the ultimate question: What Would Alice Waters Do?
Oyster mushroom ceviche, that's what. It's local, it's fusion (Bay Area hippie-veggie with Central Valley migrant-Mexican), it's completely bonkers, and it's delicious.
- 1/4 lb. each of Solano Mushroom Farm's oyster and miyazaki 'shrooms, brushed and trimmed.
- Juice of ~ 4 Yolo County limes, or enough to completely cover the mushrooms.
- Kosher salt to taste
Mix these guys together while you work on the other ingredients.
- One quarter torpedo onion, sliced thin. These are huge mutant red things, but you can use a little bit of regular red onion, too.
- One serrano chile, sliced thin. Or whatever you want, I'm not your boss.
- A couple sprigs chopped flat-leaf parsely from the backyard.
The dish tasted best having marinated for an hour or more—the mushrooms will become tender and the onion will mellow out. Serve it with a little Mexican crema to cool it down, commando-style or on crackers. (Could've used creme fraiche, too.)
So there it is, Lauren. I'm looking forward to the potluck.