Prep 10 mins
Cook 5 mins
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.
- 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)
- Wipe 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.
- Grind 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.
- Arrange the mushrooms in the center of small, deep bowls and garnish with an herb sprig.