Warm Endive and Oyster Mushroom Salad

2 Tbsp olive oil
½ cup minced shallots 
1 tsp sliced garlic 
1 to 2 tsp grated ginger 
Freshly ground black pepper 
6 oz oyster mushrooms 
1 Tbsp white or black sesame seeds
2 marinated white anchovy fillets, chopped 
2 Belgian endives, leaves separated and cut into 2-inch sections 
½ Meyer or regular lemon 
Pinch of kosher salt
⅓ cup chopped fresh cilantro or flat-leafed parsley for garnish
2 whole scallions, chopped diagonally for garnish
Drizzle of high-quality white truffle oil for garnish (optional)
Grated Parmigiano cheese for garnish (optional)

In a wide skillet, heat the olive oil over medium high heat. Add the shallots and garlic, and sauté until golden, a few minutes. Stir in the ginger and pepper to taste. Tear the oyster mushrooms into bite-sized pieces and add. Cook for about 5 minutes, flipping the mushrooms over, until they release their liquid. Add the sesame seeds and toast them in a bald spot in the pan for a minute or so. 

Turn the heat down to medium, add the anchovies and endives, and cook until the endives wilt, a few more minutes. Take off the heat, add the lemon juice and season with salt.

Garnish with the cilantro and scallions, and optionally, white truffle oil and a sprinkle of the cheese.

Recipe by Annaliese Bischoff from Fantastic Fungi: The Community Cookbook, edited by Eugenia Bone. 

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