This cooked salad highlights the large, meaty caps, intense flavor and beautiful appearance of our Flower Top Shiitake Mushrooms, alongside several other varieties often found in Japanese cuisine. The variety of sizes, shapes and flavors makes for a visually appealing salad, and the bold, bright dressing perfectly contrasts the earthiness of the mushrooms.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
Makes 6 servings
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4 Ounces Flower Top Shiitake Caps
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2 Ounces Dried Premium Wood Ear Mushrooms
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2 Ounces Hen Of The Woods Mushrooms
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2 Ounces Enoki Mushrooms
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2 Ounces Dried Oyster Mushrooms
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6 Tablespoons Canola Oil
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3 Tablespoons Ponzu Sauce
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3 Tablespoons Soy Sauce
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1 Large Clove Garlic, minced
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Fine Ground Black Pepper, plus more to taste
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2 Tablespoons Extra Virgin Olve Oil, divided
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2 Tablespoons Rice Wine Vinegar
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5 Ounces Baby Field Greens
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Chopped Fresh Chives, for garnish
Directions
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Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Drain, and rinse well. Pat dry with paper towels. Cut larger mushrooms into thick slices, leaving smaller mushrooms whole.
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Combine oil, soy sauce, ponzu sauice and garlic in medium bowl, and whisk together. Season to taste with salt and black pepper. Set aside.
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Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add half of mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until just beginning to brown, about 5 minutes. Transfer to large bowl. Repeat with remaining olive oil and mushrooms.
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Return first batch of mushrooms to pan. Add sake and stir to coat. Transfer all cooked mushrooms back to large bowl.
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Add 5 tablespoons dressing, and toss to coat. Taste and adjust seasoning if necessary.
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Divide field greens among 6 plates. Divide mushrooms among plates, mounding on top of greens. Finish with remaining dressing, and garnish with chives.
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Serve immediately.