PICKLED MUSHROOM SALAD ENJOY DAN:

                          PICKLED MUSHROOM SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

Mixed mushrooms, like cremini, maitake, shiitake, and trumpet

1/2-cup grape-seed oil

2 teaspoon celery salt

1 teaspoon EACH coriander seeds, fennel seeds, and mustard seeds

1-star anise

2 garlic cloves, finely grated

1 handful cilantro roughly chopped

Handful dill springs

13 tablespoons sugar

1/4-cup tarragon vinegar

Bread

Mexican sour cream

DIRECTIONS: (PREHEAT OVEN TO 500 F)

1.   Cut the mushrooms into halves, toss with 1/4-cup grape-seed oil.

2.   Divide between to prepared baking sheets.

3.   Roast for 30 minutes, or until well browned.

4.   In a cast-iron skillet place all seeds + star anise over low heat.

5.   Stir until they star popping.

6.    When cool place in spice grinder and grind until powdery.

7.   Trans spice to mixing bowl along with garlic and next 5 ingredients + remaining oil.

8.   When mushrooms are nicely browned, add to the bowl while there hot.

9.   Pour a splash of water into each baking sheets.

10  Swirl it around and pour over the mushrooms, scraping any browned bits off the sheets.

11  Let set for at least 1 hour or overnight in the fridge.

12  Serve with crusty and Mexican sour cream.

ENJOY DAN:                                        ENJOY FOOD AND  LAUGH OFTEN!!