“My great-grandmothers were Indigenous and mostly nomadic, which means lots of fungi foraging,” saysMaricela Vega, the chef at Atlanta restaurant8ARMand founder ofChicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. “When I serve lion’s mane mushrooms to vegans they sometimes mistake them for chicken, but they’re more affordable, better for the planet, and help strengthen your immune system! They grow wild during Georgia winters, butat-home cultivation kitsare easy for those without forest access. I usepumpkin hot sauce, oil, and fresh herbs as a marinade, then bust out a baby grill or cast-iron skillet to get them nice and crispy.” This is a multistep recipe but perfect for long winter days when you want to flood the house with toasty, irresistible aromas. When you chop the mixed herbs, save the stems and throw them into the blanching water for the vegetables to add flavor.
Ingredients
4 Servings
Sesame Sauce
assembly
Sesame Sauce
Step 1
PuréeSesame Crème,Allium Confit, chopped herbs, and vinegar in a blender on high speed, adding ice water by the tablespoonful as needed to achieve a pourable consistency, until smooth and creamy. Season sauce with salt and pepper.
Assembly
Step 2
Fill a large pot three quarters full with water, add reserved herb stems, and season heavily with salt. Bring water to a boil, then add carrots and cook until just tender, about 3 minutes. Using a slotted spoon, immediately transfer carrots to a large bowl of ice water and let cool.
Step 3
Place potatoes in same pot and return to a boil. Cook until tender (flesh should be easy to pierce with a fork), about 10 minutes. Using slotted spoon, transfer potatoes to bowl of ice water and let cool. Drain carrots and potatoes; place in a clean large bowl and add half of the radicchio. Place mushrooms in a medium bowl.
Step 4
WhiskPumpkin Hot Sauce, oil, and chopped herbs in another medium bowl. Pour half of mixture over carrots and potatoes and the other half over mushrooms; toss each to coat. Season with salt and pepper.
Step 5
Prepare a grill for medium-high heat. (Alternatively, heat a large cast-iron skillet over medium-high.) Grill mushrooms, turning occasionally, until deep golden brown and crisp around the edges (or cook in batches, stirring often, if using a skillet), 12–14 minutes. Transfer mushrooms to a large shallow serving bowl.
Step 6
烤胡萝卜,土豆,菊苣,occasionally, until deep golden brown all over (or cook in batches, tossing often, if using a skillet), about 4 minutes. Transfer vegetables to bowl with mushrooms and toss to combine.
Step 7
To serve, drizzle generously with sesame sauce; top withSpiced Pecansand remaining radicchio. Squeeze juice from each lemon half over.
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