Mushroom Salad With Yuzu Dressing Recipe

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Mushroom Salad with Yuzu Dressing

Vicki Butts (lazyme)

By
@lazyme5909

What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.

From Nobu 57, New York City.


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Serves:

6

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/2 c
grapeseed oil
3 Tbsp
soy sauce
3 Tbsp
yuzu juice
1 large
garlic clove, minced
kosher salt
freshly ground pepper
3 Tbsp
extra virgin olive oil
2 lb
assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake) thickly sliced
1/4 c
sake
5 oz
baby greens
chopped fresh chives, for garnish

Directions Step-By-Step

1
Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
2
Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
3
Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese