Mushroom Salad With Yuzu Dressing Recipe

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Mushroom Salad with Yuzu Dressing

Vicki Butts (lazyme)


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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20 Min


10 Min


Stove Top


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
5 oz
baby greens
chopped fresh chives, for garnish

Directions Step-By-Step

Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
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.
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