Mushroom Salad with Yuzu Dressing

Mushroom Salad with Yuzu Dressing
Mushroom Salad with Yuzu Dressing
What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 first-course servings
Asian Salad Mushroom Appetizer Sauté Vegetarian Quick & Easy High Fiber Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
  • 3 tablespoons soy sauce
  • 1/2 cup grapeseed oil
  • kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup sake
  • 1 large garlic clove, minced
  • 3 tablespoons yuzu juice
  • 2 pounds assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced
  • 1 5-ounce package baby greens
  • chopped fresh chives (for garnish)
  • Carbohydrate 13 g(4%)
  • Fat 26 g(40%)
  • Fiber 6 g(26%)
  • Protein 3 g(7%)
  • Saturated Fat 3 g(13%)
  • Sodium 525 mg(22%)
  • Calories 303

Preparation Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper. Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt. Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.

Preparation Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper. Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt. Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy