(Roasted julienne sunchokes and carrots tossed with braised mizuna and topped with sauteed wild mushrooms and a creamy garlic-mustard sauce)
1 cup sunchokes, peeled and cut in 1/4" julienne shreds
1/2 cup carrots, cut in 1/8" julienne shreds
oil (I used an herb-infused canola oil with rosemary, sage, and peppercorns)
1 bunch mizuna, washed and chopped in 1" sections
splash champagne or other white-wine vinegar
3/4 cup chopped wild mushrooms (I used yellow-foot chanterelles because that's what's at the market now, but it might be better with regular chanterelles or porcini)
Toss the chokes and carrots with a little oil and bake in a shallow pan at 350. Pop the garlic cloves (see below) in there, too. Bake, stirring occasionally, 30-40 minutes or until the chokes are firm but no longer crunchy.
When the oven vegetables are nearly done, saute the mushrooms in a little more oil, reserving any excess liquid (this kind seems to be very wet) to cook the mizuna. Remove from pan and set aside.
Saute the mizuna in oil and any mushroom liquid. Add a pinch of salt and a splash of vinegar. When the greens are wilted but still bright green add in the chokes and carrots. Toss to blend.
1 cup raw cashews
about 2/3 cup water
2-3 Tbsp. champagne vinegar
2-3 cloves lightly roasted garlic (soft but not mushy so you get a little of the bite)
1/2-3/4 tsp. Dijon mustard
1/2 tsp. or more salt
1-2 Tbsp. herb-infused oil (see above) or just a pinch of rosemary
Throw everything in a blender and puree until it's velvety smooth. Adjust seasonings to taste. Some chives added at the last minute or a bit of white pepper would be good in here, but do leave the flavor delicate overall--you don't want to overpower the subtle flavor of the mushrooms.
Arrange the mizuna, carrots, and sunchokes on a plate. Top with a circle of sauce, making sure not to bury the whole bottom layer. In the center pile on the mushrooms, then top everything with some chopped fresh parsley.
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