This week on the Market Report, Jesse Barber, chef at Barnyard in Venice, shops for oyster mushrooms from Brett and Tanya Wyatt’s stand. He marinates the mushrooms overnight in salsa verde, chars them on a hot grill and serves them with grilled ramps and chimichurri on the side.
Find his recipe below.
Oyster Mushrooms in Salsa Verde with Chimichurri
(From Jesse Barber of Barnyard in Venice)
2 large clusters of oyster mushrooms
1 bunch ramps
1 cup salsa verde (see below)
1 tsp salt
1 handful of arugula or another spicy green
In a large bowl, combine salsa verde, whole/cleaned ramps and mushrooms. Toss with salt and allow to sit for at least 3 hours.
Remove ramps and mushrooms from marinade and allow to drain for 20 minutes.
Lay the mushrooms down on a hot grill and allow to char on each side before removing.
Once the mushrooms are charred on all sides, remove from heat and set aside.
Place the ramps on the grill. They will puff up like a balloon and you will smell sweet garlic aromas. Only cook lightly – this shouldn’t take more than 4 minutes.
1 bunch parsley
1 bunch tarragon
1 handful spring onion tops
2 cloves garlic
1 cup olive oil
Roughly chop parsley, tarragon, onion tops and garlic together and put in a large mortar.
Work with mortar and pestle until evenly mashed together.
Add salt and olive oil.
Reserve for later in the fridge.
1 bunch cilantro
2 bunches oregano
1 bunch parsley
1/4 cup Banyuls red wine vinegar
1 preserved Meyer lemon
1 clove garlic
1/2 cup olive oil
2 tsp smoked sweet Spanish paprika
Small-dice shallot and preserved lemon. Combine in a small bowl with vinegar.
Chop cilantro, oregano, garlic and parsley together and place in a large mortar. Work with a pestle until smooth.
Combine herb/garlic mixture with vinegar/shallot mixture and add paprika and oil. Season with salt.