With just a handful of ingredients and 15 minutes, this Warm Mushroom Salad with Sesame Dressing can jazz up your dinner any night of the week.
In this recipe, I used some of the most flavorful and nutritious mushrooms – shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, and enoki mushrooms – but you can certainly experiment with the varieties of mushrooms available. The assortment of wild mushrooms works just as beautifully in this warm salad. The idea is to use different mushrooms to create a satisfying texture.
1 package king oyster mushrooms (eringi) (9.5 oz/270 g)
5 shiitake mushrooms
1 package enoki mushrooms (7 oz/200 g)
1 package shimeji mushrooms (3.5 oz/100 g)
1 bunch mizuna (or any soft leafy greens)
1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
½ tsp kosher/sea salt (use half for table salt)
1 Tbsp sake
1 tsp sesame oil (roasted)
3 Tbsp toasted white sesame seeds
3 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp sugar
1. Toast sesame seeds in a frying pan (without oil) until fragrant, about 3-5 minutes. Swirl and shake the pan once in a while for even toasting. Transfer the toasted sesame seeds into your Japanese mortar and pestle. Grind the sesame seeds about half way (This adds texture to the dressing). If you don’t have a Japanese mortar and pestle, you can use a food processor or grind between your palms.
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