This dressing is traditionally served with broiled shiitake mushrooms, but it pairs well with virtually any fresh mushrooms. If you own a suribachi (Japanese mortar and pestle), use that to make the dressing. Otherwise,a blender or even a rolling pin will crush the walnuts. You can substuitute an equal amount of sesame seeds for half of the walnuts, if you like.
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Units: US | Metric
- 1/4 lb fresh mushrooms
- vegetable oil
- 1/4 cup walnuts
- 2 tablespoons dashi 1 tsp. soy sauce (basic Japanese soup stock)
- 1/4 teaspoon sugar or 1/4 teaspoon honey
- 1 sprig watercress, parsley (cilantro) or 1 sprig coriander (cilantro)
- 1Wipe and trim the mushrooms and remove the stems. Thread the caps onto the bamboo or metal skewers and brush lightly with oil. Broil under a preheated broiler, turning once, for about 4 minutes or until lightly browned. Do not over-broil or they will become dry. Remove from skewers and slice finely.
- 2Grind the walnuts coarsely in a suribachi. Stir in the remaing dressing ingredients to make a moderately thick dressing. Fold the mushroom slices into the dressing.
- 3Arrange the mushrooms in the center of small, deep bowls and garnish with an herb sprig.
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Nutritional Facts for Fresh Mushroom Salad With Walnut Dressing
Serving Size: 1 (45 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 60.5
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 504.5 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.8 g
- Sugars 1.1 g
- Protein 2.9 g