My Best Shroom Salad

I'm still salivating over this. Loving it. Of course what makes the salad is Momofuku's octo vinaigrette and my home-made lime mayo. Best to use a meatier variety of mushrooms but avoid the usual white and chestnut mushrooms. Also avoid slicing the mushrooms, saute them whole because it looks prettier.

combination of mushrooms

2 tblsp chopped chives

1 tblsp chopped parsley

EVOO

maldon sea salt

dijon-based home-made mayo with squeeze of lime

octo vinaigrette

2 tblsp finely chopped garlic

2 tblsp finely chopped peeled ginger

1/4 tsp finely chopped red banana chile

1/4 cup rice wine vinegar

1/4 cup light soy sauce

2 tblsp grapeseed/rapeseed oil

1/4 tsp sesame oil

1 1/2 tblsp sugar

freshly ground black pepper

1. prepare vinaigrette, preferably 48 hours in advance so that flavors blend; try to chop the ginger, chile and garlic into similar-sized tiny pieces.
2. prepare mayo on the day
3. toss mushrooms with EVOO and salt in a bowl
4. put pan on medium-high heat
5. saute the mushrooms in batches, do not crowd the pan
6. take mushrooms out, place on paper towels and repeat
7. when done, hopefully when mushrooms are still warm, toss with vinaigrette and herbs
8. serve on a plate with a dollop of mayo on the side