Recipe Reviews: Mexican Everyday by Rick Bayless

Tuesday, February 20, 2007

Roasted Mushroom Salad with Spinach and Chorizo Review


3.5 stars (on a 5 star scale)
p. 109-110

A fine salad. I was pretty tempted to simply ignore the spinach and salad dressing and simply eat the roasted chorizo, mushroom, and onion mixture with a fork.

Undoubtably, the best feature was the chorizo. Warm chorizo was nice, especially the slightly burnt pieces. The leftover chorizo wasn't quite as good because, while still spicy, was no longer crisp.

The roasted red onions were delightfully sweet.

The mushrooms weren't exciting / didn't do much. I used oysters, shiitakes, and a drop of golden chanterelles. The shiitakes were fine; oysters didn't do anything; the chanterelles were chewy. Of these, I guess I'd use only shiitakes next time.

The limey sweetness of the dressing was fine and inoffensive but nothing more.

The recipe is easy to cook, though crumbling the chorizo takes a while.


topped but unmixed salad
(the picture at the top of this page is after mixing)


chorizo, mushrooms, and onions -- before roasting


chorizo, mushrooms, and onions -- after roasting

1 Comments:

  • An excellent salad. I saw Bayless demo the recipe before the cookbook was published, cooking on a camping propane heater at farmer's market in Chicago. He handed out the recipe, which they still list on their website:

    http://www.chicagogreencitymarket.org/recipes_public.asp?a=r&id=1804

    By Anonymous Anonymous, at 8:24 PM  

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