Warm Mushroom Salad with Sesame Dressing

May 22, 2020

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)

Sesame Dressing
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.

2. Combine the rice vinegar, mirin, sugar, and soy sauce, then mix in the toasted sesame seeds.
3. Remove the end of king oyster mushrooms and cut in half, about 2 inch (5 cm) long. Then cut it into slices.
4. Remove the stems from the shiitake mushrooms and cut into thin slices.
5. Cut off the bases of the enoki mushrooms, then separate with fingers.
6. Cut the base of shimeji mushrooms and separate with hands.
7. Discard the end of mizuna and cut the mizuna into pieces 2 inches (5 cm) long.
8. Heat the oil in a large frying pan over medium heat.. Add all the mushrooms.

9. Sautee the mushrooms and add the kosher salt. Then add the sake and cook covered for 2 min over medium-low heat.
10. Add the sesame dressing and toss to coat. Drizzle sesame oil and mix all together.
11. Right before turning off the heat, add the mizuna and quickly toss all together. Remaining heat will continue to cook, so don’t worry about mizuna being still raw. Transfer to a serving dish and serve hot.
Recipe by Namiko Chen of Just One Cookbook

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