Sea Bean, Porcini, Walnut Salad

I've been hearing raves about sea beans for a while.  I blanched the sea beans by placing them in boiling salted water for about 1 minute and then shocked them for another minute in a bowl of ice water. 

After straining and drying, I began to pan roast some fresh porcini mushroom I found at Fairway.  I roasted them on medium heat in butter and a touch of olive oil, salt, pepper for about 4 minutes.   A touch of white wine degalzed the mushrooms.  When tender, I added the sea beans and some chopped raw walnuts.  You may need a squeeze of lime to balance the acidity ,along with some more pepper. Lay low on the salt, as the sea beans have a natural sea taste.  Some shaved Parmiggiano Reggiano here would be a worthy addition, but considering the salt issue, a crumble of goat cheese would be even better.

Comments

[Chef Erik]

I love working with sea beans. I think they are the coolest thing since sliced bread. I always make them with Asian flavors, don't know why. Great idea with the shrooms!