Mushroom + Mizuna Salad

“Mizuna is a Japanese mustard green and packs a peppery flavor into dishes. It can be served raw in a salad or cooked down like traditional mustard greens. This was easy to make and complemented the flavors of the main dish nicely.” Simple ingredients, simple steps, simply delicious.


mizunasalad.jpg

Ingredients

shiitake mushrooms: (152 grams), thinly sliced

mizuna/mizuna microgreens: 1 bunch (174 grams), sliced into 2 inch pieces

cooking oil: 1 teaspoon neutral

kosher/sea salt: ½ teaspoon

white wine: 1 tablespoon

sesame oil: 1 teaspoon

Sesame Dressing

rice vinegar: 3 tablespoons

soy sauce: 2 tablespoons

mirin: 1 tablespoon

sugar: 1 tablespoon

sesame seeds: to taste

Instructions

  1. In a small bowl whisk together the rice vinegar, soy sauce, mirin, and sugar. Set aside.

    Heat the oil in a large pan over medium heat. Add the mushrooms and saute for 2-3 minutes. Add the white wine and then the salt. Cook for an additional two minutes and then add the sesame dressing (without the sesame seeds). Cook until the mushrooms are tender and then add the mizuna to the skillet. Toss the ingredients together enough to wilt the mizuna and then remove from the heat and serve topped with sesame seeds.


Recipe was originally posted on Vegetarian and Cooking

Read the full article here.

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