Real Recipes From Real Home Cooks ®

mushroom salad with yuzu dressing

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 6 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For mushroom salad with yuzu dressing

  • 1/2 c
    grapeseed oil
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    yuzu juice
  • 1 lg
    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

How To Make mushroom salad with yuzu dressing

  • 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.

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