Using the same vinaigrette as the one for Lamb Tataki, the flavorful rosemary vinaigrette works just as well with these seared mushrooms.

Chef’s tip:  Select large king trumpets, save the top for other uses such as a mushroom ragout.  Use a high heat oil like grapeseed oil searing the mushrooms.  Sear in batches so as not to crowd the mushromms, maintaining a high heat environment, otherwise, the mushrooms will start to sweat.

Vinaigrette:
1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

8 oz King Trumpet mushrooms, stems only, sliced into 1/4 inch thick rounds
1/4 cup grapeseed oil
2 cloves garlic, skin on, lightly smashed
1 teaspoon kosher salt
1 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the mushroom coins:
2.  Heat a cast iron skillet over high heat.   Add the grapeseed oil and garlic and saute for 30 seconds until garlic is fragrat.
3.  Add the mushroom coins and sear the mushrooms until a caramelized crust forms and the mushroom is tender.   Transfer to a plate.
To Assemble:
4.  Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

Tags: Japanese, Mushrooms, salad, vegan, Vegetarian.

Rosemary just have a great affinity with lamb.   The rosemary is finely chopped, releasing its inner oils into the vinaigrette.    The lamb is cut carpaccio thin, creating as much surface as possible as a vehicle for the tasty vinaigrette.  You really have to love your meat rare to appreciate this dish.   In the King Mushroom Coins in Rosemary Vinaigrette post, you can use the same dressing for your vegetarian friends so that they don’t miss out on this yummy vinaigrette!

Chef’s tip:  Freezing the meat slightly, about 20 minutes, will help you to cut it razor thin.

Vinaigrette:
1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

6 oz lamb loin, whole
1 Tablespoon garlic olive, or use extra vurgin olive oil with a lightly smashed garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the Tataki:  
2.  Marinate the lamb loin in garlic-roasted olive oil, salt and pepper for at least 2 hours.
3.  Heat a cast iron skillet over high heat.   Sear the lamb loin on all sides.
4.  Transfer the lamb loin on a plate.  Refrigerate at least one hour.  20 minutes before serving, pop the lamb into the freezer. 
To Assemble:
5.   Slice the lamb loins against the grain as thin as possible.   Arrange on serving plate, overlapping the slices. 
6.   Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

Tags: Fusion, Japanese, Lamb.