Japanese-Style Marinated Mushroom Salad

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Japanese-Style Marinated Mushroom Salad

 

 

100 g (3 1/2 oz) packet baby Asian greens

1 cucumber, halved lengthways, sliced

1 red capsicum (bell pepper), deseeded, thinly sliced

 

Marinated Mushrooms:

 

1/2 cup salt-reduced GF soy sauce

1/2 cup mirin

4 teaspoons peanut oil

2 teaspoons sesame oil

2 garlic cloves, crushed

3 cm (1 1/4 " ) piece ginger, peeled, grated

600 g (21 oz) button mushrooms, trimmed

 

 

1. Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil,

garlic and ginger in a glass or ceramic bowl. Stir until well

combined. Add mushrooms and turn to coat. Cover and refrigerate for 3

hours.

 

2. Place Asian greens, cucumber, capsicum (bell pepper) and marinated

mushrooms in a large bowl. Toss to combine.

 

 

Serves 8 as a side dish.