Mushroom Salad

[Guest guest]

* Exported from MasterCook *

 

Mushroom Salad (Mashurimi To Shiso No Salada)

 

Recipe By :Miyoko Nishimoto Schinner - Japanese Cooking: Contemporary &

Traditional

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dressing:

1 tablespoon soy sauce

1/3 cup balsamic vinegar

1/3 cup rice vinegar

3 tablespoons chopped garlic

1/2 cup (scant) extra-virgin olive oil

dash cayenne

6 ounces enoki mushrooms

8 ounces shimeji (oyster mushrooms)

4 ounces button mushrooms

15 shiso leaves

 

To make the dressing, combine the soy sauce, vinegars, and garlic, then whisk in

the olive oil in a steady stream. Add a dash of cayenne pepper, to taste. Trim

the bottom of the enoki mushroom clump, and separate into individual or small

clumps of mushrooms. Trim the bottoms of the shimeji (oyster mushrooms), and

seperate into small sections by hand. Thinly slice the button mushrooms. Stack

the shiso leaves, roll them up, then sliver with a sharp knife. Combine with

the mushrooms in a bowl. Toss with the dressing and allow to marinate for 30

minutes before serving.

 

Description:

" This marinated salad can serve as an easy and delicious appetizer on

a bed of greens. Alternatively, it can be an accompaniment to a

meal. "

Source:

" 3 x 5 cards received in mail - free! "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1101 Calories (kcal); 109g Total Fat; (84% calories from fat); 8g

Protein; 35g Carbohydrate; 0mg Cholesterol; 1043mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 21 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0