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Mushroom Salad with Pickled Ginger Dressing Recipe

Make an appetizer out of fresh mushrooms.

by: Eva Espiritu of Cornerstone Pottery | Jan 4, 2018

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IMAGE At Maculangan

This chilled mushroom dish is light and refreshing, perfect as an appetizer or as an accompaniment to rich Asian dishes.

Prep Time

20 mins

Cooking Time

5 mins

Ready In

25 mins

Yield

4

Cuisine

Asian

Cooking Method

Chill and Toss

Mushroom Salad with Pickled Ginger Dressing Ingredients

3 tablespoons rice wine vinegar

2 tablespoons ginger, pickled, minced

1/2 cup virgin coconut oil

1 tablespoon honey

1 teaspoon salt

1 stick kombu, soaked in hot water until soft

2 tablespoons virgin coconut oil

2 cups shiitake mushrooms, or portobello mushrooms, gills removed, cut into 1-inch cubes

2 tablespoons japanese light soy sauce

1 teaspoon sesame oil

toasted sesame seeds, to garnish

How to Make Mushroom Salad with Pickled Ginger Dressing

Make the pickled ginger dressing: Mix all ingredients in a bowl. Set aside.

Drain kombu and slice into thin strips.

Heat oil in a pan over low heat. Sauté kombu and mushrooms until tender.

Mix mushroom mixture with soy sauce and sesame oil. Cover and chill for 1 hour.

Transfer mixture to serving bowls. Top with sesame seeds. Serve dressing on the side.

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