Morel Mushroom and Apple Salad

The earthy umami flavor of morel mushrooms perfectly complements the sweet apple and zesty vinaigrette in this delicious autumnal salad.  Fresh morels are a culinary treasure but can be hard to come by; dried morels work just as well in a pinch and rehydrate nicely. Farro or barley adds a hearty component to the mixture and chopped apricots create bursts of tart flavor. 
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Prep Time 30 minutes
Total Time 30 minutes
Servings 0

Ingredients
  

  • 2 2-inch dried morel mushrooms
  • 1/2 cup cider vinegar
  • 2 tbsp finely chopped shallot
  • 2 tbsp pure maple syrup
  • 2 tsp coarse-ground mustard
  • 1 tsp chopped fresh thyme leaves, plus more for garnish
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 8 cups torn fresh kale, stems removed
  • 3 cups cooked farro or barley
  • 2 red apples, cored and thinly sliced
  • 1/2 cup small fresh morel mushrooms or rehydrated dried morel mushrooms, halved lengthwise
  • 1/2 cup chopped dried apricots
  • 1/4 cup coarsely chopped toasted walnuts

Instructions
 

  • For dressing, place dried mushrooms in a small food processor or spice grinder. Process until finely ground to a powder. In a small bowl whisk together mushroom powder and the next five ingredients (through thyme). Season with salt and pepper.
  • Place kale in a large bowl. Add 1 tablespoon of the dressing. Massage kale with your fingers until glossy, about 2 minutes. Add the remaining ingredients and the remaining dressing; toss to combine. Garnish with additional fresh thyme.

Notes

Tip: About ¼ cup (¼ oz.) dried morel mushrooms will yield ½ cup rehydrated mushrooms. To rehydrate, place mushrooms in a bowl and cover with hot water. Let stand for about 15 minutes and then drain mushrooms in a fine-mesh sieve. The soaking liquid makes a flavorful addition to soups and sauces!

Recipe found at Forks Over Knives

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