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.
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
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