Mushroom Salad with Sesame Soy Dressing
Earthy mushroom marinated in a simple no-fuss dressing, seasoned with soy sauce and sesame oil.
Ingredients
For the dressing
- 3 tbsp white vinegar
- ½ tsp salt
- 2 tsp sugar
- 1 shallot thinly sliced
- 1 clove garlic minced
- 2 tsp soy sauce
- 1 tsp sesame oil
For the salad
- 300 g mushroom mix
- 1 medium carrot about 100 g
- 2 stalks cilantro
- 1 tbsp fried shallots
- 1 tbsp roasted peanuts
Instructions
- In a small bowl, combine white vinegar, salt and sugar. Soak the shallot and garlic for 15 minutes.
- Slice cremini into thin slices. For king oyster mushrooms, slice them lengthwise and then into matchsticks.
- In a medium pot, insert a steamer basket. Steam the mushrooms for 15 minutes or until they reduce half in size.
- Shave the carrot into thin ribbons (or cut it into matchstick, you choose)
- Once the mushrooms cool down, remove the shallots and garlic from the vinegar and combine them with the mushroom and carrot in a mixing bowl.
- To make the dressing, add soy sauce and sesame oil into the vinegar and whisk until everything combines.
- Add the dressing into the mushroom mixture and toss thoroughly.
- Sprinkle with herbs, fried shallots and peanuts.