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Mushroom Salad with Yuzu Dressing

Featured in the Honolulu Star-Advertiser on May 27, 2015.

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Ingredients:

Mushroom Salad with Yuzu Dressing

Dressing:

  • 1/4 cup grape seed oil
  • 1 1/2 tablespoon yuzu juice
  • 1 1/2 tablespoon low-sodium shoyu
  • 1 clove garlic, finely chopped
  • Sea salt and freshly ground black pepper to taste

Mushroom Salad:

  • 1 1/2 tablespoon butter
  • 8 ounces assorted mushrooms, such as oyster, shiitake, and enoki, wiped clean and roughly sliced
  • 3 handfuls local baby greens or arugula
  • Fresh chives, for garnish
  • Pine nuts, for garnish (optional)

Directions:

Dressing:

  1. Combine grape seed oil, yuzu juice, shoyu, and garlic in a small bowl.
  2. Whisk and mix well.
  3. Season with salt and pepper to taste; set aside.

Mushrooms:

  1. Heat vegetable oil in a pan over medium-high.
  2. Add mushrooms; do not overcrowd pan.
  3. Cook in 2 batches if necessary.
  4. Season with salt; sauté mushrooms until they are wilted and beginning to brown, about 8 minutes.
  5. Transfer to salad bowl.
  6. Add enough dressing to coat mushrooms evenly.
  7. Divide greens among 3 salad bowls.
  8. Mound mushrooms on top of greens in each bowl.
  9. Drizzle remaining dressing over mushroom salad.
  10. Garnish with fresh chives and 1 teaspoon pine nuts.

Makes 3 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or optional pine nuts):
250 calories, 24 g fat, 5 g saturated fat, 15 mg cholesterol, 330 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein

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