On this date in 1763, Chippewa Indians captured Michigan’s Fort Michilimackinac by surprise. The Chippewas diverted the soldiers’ attention with a game of lacrosse. As the soldiers stood watching on the sideline, the ball was hit through the open gate of the fort; the teams rushed in and picked up the weapons that had been smuggled in earlier by Native American women working inside. 15 soldiers were killed and the fort was captured as part of Pontiac’s Rebellion, a revolt against British policies in the region. I thought it was an interesting enough story to justify this seasonal mushroom salad from chef Hans Burtscher at the Mackinac Island’s Grand Hotel. (Okay, it’s a stretch, but this salad is worth it).
WARM MUSHROOM SALAD
2 T. butter
1 T. minced fresh garlic
1 T. minced fresh shallots
1 T. curry powder
1/2 c. chopped fresh herbs (mixture of basil, tarragon, and thyme)
1/2 c. chopped fresh fennel
1/2 c. morel mushrooms
1/2 c. oyster mushrooms
1/2 c. shiitake mushrooms
1/2 c. hazelnut oil
1/2 c. olive oil
1/2 c. rice vinegar
1 T. Cajun salt (with paprika & cayenne) or kosher salt
1 T. Worcestershire sauce
Heat butter in saucepan until melted. Add garlic, shallots, and curry powder; cook about 3-4 minutes or until mixture is glossy.
Add fresh herbs, fennel, mushrooms, hazelnut oil, olive oil, rice vinegar, Cajun or kosher salt and Worcestershire sauce; mix well.
Bring to boil then remove from heat. Let sit for 15 minutes. Serve warm.
The photo above is from The Spamwise Chronicle, a blogger who happens to take great savory photos. Check him out at http://spamwise.wordpress.com.