Mushrooms, Pickled Salad

Preheat oven to 500. Cut mushrooms into halves or thick slices. Toss w 1/4 c grapeseed oil and salt and roast on sheet pan for 30 min or until the mushrooms are nicely browned. Put coriander seeds, fennel seeds, peppercorns and star anise in small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer to large mixing bowl w garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar. Add mushrooms to bowl while they are hot. Pour a splash of water into the hot roasting pan, swirl it around and pour over mushrooms, scraping off any browned bits. Mix well. Adjust seasoning. Allow to sit for at least an hour, or overnight in the fridge. Serve w butter and creme fraiche.

Mushrooms 2 lb mixed
Grapeseed Oil 1/2 c
Kosher Salt 2 tsp
coriander Seeds 1 tsp
Fennel Seeds 1 tsp
Black peppercorns 1/2 tsp
Star Anise 1 piece
Garlic 1 clove, peeled and finely grated
Cilantro 1 handful, roughly chopped
Dill 1 handful, chopped
Celery 1 rib, thinly sliced, plus herbs
Sugar 3 T
​Sherry vinegar 1/4 c