Best 2 Mushroom Salad With Yuzu Dressing Recipes

Mushroom salad with yuzu dressing is a refreshing and flavorful dish that combines the earthy taste of mushrooms with the bright and citrusy flavor of yuzu, a Japanese citrus fruit. The salad is typically made with a variety of mushrooms, such as shiitake, oyster, and enoki, which are sliced and sautéed or roasted until tender. The yuzu dressing is made with yuzu juice, rice vinegar, soy sauce, and sesame oil, and is emulsified until smooth. The salad is often garnished with sesame seeds,蔥 and katsuobushi (bonito flakes). It is a popular dish in Japan and is often served as an appetizer or side dish.

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MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

MUSHROOM SALAD WITH YUZU DRESSING

Mushroom Salad with Yuzu Dressing image

Categories Salad Mushroom Appetizer Sauté Vegetarian Quick & Easy High Fiber Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

1/2 cup grapeseed oil
3 tablespoons soy sauce
3 tablespoons yuzu juice
1 large garlic clove, minced
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 pounds assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced
1/4 cup sake
1 5-ounce package baby greens
Chopped fresh chives (for garnish)

Steps:

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.

Tips:

Choose the freshest mushrooms available. Fresh mushrooms will have a firm, plump texture and a mild, earthy flavor. Avoid mushrooms that are slimy or bruised.
Clean the mushrooms thoroughly. Use a soft brush to remove any dirt or debris from the mushrooms. You can also rinse the mushrooms under cold water, but be sure to pat them dry immediately afterwards.
Slice the mushrooms thinly. This will help them to cook evenly and absorb the flavors of the dressing.
Use a variety of mushrooms. This will add depth of flavor to your salad. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Make the dressing ahead of time. This will allow the flavors to meld together. You can store the dressing in the refrigerator for up to 3 days.
Serve the salad immediately. Mushroom salad is best enjoyed fresh. If you need to store it, cover it tightly and refrigerate it for up to 2 days.

Conclusion:

Mushroom salad with yuzu dressing is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover mushrooms. The yuzu dressing adds a bright, citrusy flavor to the salad, and the mushrooms provide a meaty texture. This salad is sure to please everyone at your table.

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