Japanese-Style Marinated Mushroom Salad

Submitted by bluemoon downunder

"A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time."

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 8

ingredients

• 100 g baby asian greens
• 1 cucumber, halved lengthways, sliced
• 1 red capsicum, deseeded, thinly sliced

• Marinated Mushrooms

• 1⁄2 cup reduced sodium soy sauce
• 1⁄2 cup mirin
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
• 4 garlic cloves, crushed
• 3 cm piece ginger, peeled, grated
• 600 g button mushrooms, trimmed

directions

1. Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
2. Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
3. Serve as an accompaniment to lamb, beef or chicken.

Reviews

[mommyluvs2cook]

I only marinated my mushrooms for about an hour and half, but they were so flavorful and so good! When I went to get my cucumber it was spoiled :( so I used some radishes instead, which were a great substitute IMO! YUM!!

 

[*Parsley*]

Very good! The mushrooms were terrific. I used a slotted spoon to combine the marinated mushrooms with everything else. There was just enough dressing that way without making the greens soggy. I used spinach for the greens. I may add some chopped scallions next time. This is a nice side salad, but would also be great for lunch. Thanx for sharing!

 

[Kizzikate]

We enjoyed this- I took a note from Peggy & drained, then redressed the greens. I used baby portobellos, and 3 Tbsp. sesame oil- didn't have peanut oil. Very tasty.

 

[Leggy Peggy]

Delicious salad that even appealed to my non-mushroom eaters. I made half a batch (but used the whole amount of my adored sesame oil). My mushrooms were large, so I quartered them. Before serving, I drained off the marinade and then re-added some as a dressing. I served the salad over the greens and garnished with chopped green onion. Yummo!

 

[Domestic Princess]

This recipe is a keeper. It was simple and satisfying. I didn't change anything except for the capsicums as I'm allergic to them. But it didn't make it any less tastier. Was great as a summer lunch teamed with miso soup.