Marinated Broccoli and Mushrooms with Walnuts

Adapted from: Still Life with Menu
Yield: 6 servings
Preparation time: 40 minutes
A deeply flavored marinade, full of garlic and ginger, coats tender broccoli spears, whole mushroom caps, and toasted walnuts.

This recipe calls for aromatic walnut oil, the kind that comes in small bottles (often imported from France) and has a deep aroma. You can find it in the gourmet department of most quality grocery stores. If you canÕt get your hands on a bottle, increase the Chinese sesame oil to 1/4 cup and add 1/4 cup peanut oil.

1 tablespoon minced garlic
1 tablespoons minced fresh ginger
1/3 cup aromatic walnut oil
1 tablespoon Chinese toasted sesame oil (the dark kind)
1 teaspoon salt
1 tablespoon soy sauce
1 pounds broccoli
1/2 pound smallish, very fresh domestic mushrooms
2 tablespoons lime juice
1/3 cup unseasoned rice vinegar
1 cup (or more, if you wish) toasted walnut pieces
  1. Combine garlic, ginger, walnut and sesame oils, salt, and soy sauce in a shallow pan (like a gratin pan) with a 2-quart capacity. Set aside.
  2. Trim the tough outer skin of the broccoli stalks, and cut the broccoli into spears approximately 2 inches long. (Be sure to include the stems, which are very tender with the outer skin removed.) Steam the broccoli until just tender and bright green, then refresh in a colander under cold running water and drain thoroughly. Transfer to the marinade.
  3. Clean the mushrooms with a damp paper towel, and remove and discard the stems. Add the whole, uncooked caps to the marinade along with the broccoli and stir so that all the vegetables come into contact with the seasoned oil. Cover and set aside until about 10 minutes before serving time. (If the weather is very hot, refrigerate it.)
  4. Ten minutes before serving, add the lime juice and rice vinegar and stir well. Top with the walnuts and serve