Masaharu Morimoto’s Curried Mushroom Salad
from Morimoto: The New Art of Japanese Cooking

Curried Mushroom Salad
Serves 4

3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, smashed
¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced
1 cup steamed white rice
2 tablespoons dry white wine
2 tablespoons dry white wine
2 tablespoons Madras curry powder
Salt and freshly ground black pepper
1 Belgian endive, separated into leaves
2 tablespoons minced chives, for garnish

1. In a large sauté pan or skillet, melt the butter over medium-high heat. Add the shallot, garlic, and mushrooms and sauté until the mushrooms begin to soften. 2 – 3 minutes.
2. Stir in the steamed rice and continue cooking for 2 minutes over medium heat. Add the white wine, then stir in the curry powder. Toss well. Season with salt and pepper to taste.
3. Arrange the endive leaves on four plates. Spoon the mushroom salad onto the leaves. Garnish with the minced chives.