5 In a large mixing bowl, mix capers, garlic, Dijon mustard and orange juice. Whisk in olive oil. Add orange segments, mixed greens, onions, dill and parsley and toss to coat. Season with salt and pepper. 6 To serve, divide the herb citrus salad between 2 plates and place 2 or 3 clusters of mushrooms alongside each. Serves 2 PAIRS WITH TERRANOBLE CASABLANCA VALLEY VEGAN PINOT NOIR RESERVA Chile $21.99 495595 CONO SUR ORGANIC SAUVIGNON BLANC Chile $16.99 813576
salt and pepper, to taste 1 tbsp (15 ml) capers, chopped 1 clove garlic, minced 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) freshly squeezed orange juice 2 tbsp (30 ml) extra-virgin olive oil 2 oranges, segmented 4 cups (1 L) mixed greens ¼ cup (60 ml) sliced red onions ¼ cup (60 ml) chopped fresh dill ¼ cup (60 ml) chopped fresh flat-leaf parsley 1 In a medium mixing bowl, mix flour, garlic powder, onion powder and paprika. Add chickpea liquid. Mix to form a batter. If needed, thin batter with ¼ cup (60 ml) water. 2 In a medium saucepan over medium-high heat, bring oil to 325 to 350 F (160 to 175 C). 3 Place bread crumbs in a separate bowl. 4 Separate oyster mushrooms into medium- sized clusters if needed. Dip each cluster into wet batter and then directly into bread crumbs. Place in oil for 3 to 5 minutes, until golden brown. Make sure to flip them if needed. Remove from oil and place on a paper towel–lined plate. Season with salt and pepper and let cool slightly.
OYSTER MUSHROOM “SCHNITZEL” SERVED WITH HERB CITRUS SALAD 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) garlic powder 1 tsp (5 ml) onion powder 1 tsp (5 ml) paprika 1 × 19 oz (540 ml) can chickpea liquid (save chickpeas for another recipe) ¼ cup (60 ml) water (if needed) 3 cups (750 ml) neutral-flavoured oil, for frying 1 cup (250 ml) bread crumbs ⅓ to ½ lb (150 to 225 g) oyster mushrooms
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