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MUSHROOM SALAD

INGREDIENTS :

170g enoki mushrooms, 227g shiitake mushrooms, 114g button mushrooms, 1 tomato, 6 cloves of garlic, some lettuce, some coriander.

SEASONINGS:
1T soy sauce, 2/3 cup of rice vinegar, 1/2 cup of olive oil.

PREPARATION :

1. Peel, rinse and mince garlic.
2. Cut off the bottom ends of the enoki mushrooms; Rinse in running water for a while; Drain; Tear into small clumps; Blanch in boiling water for 30 seconds; Lift them up and drain; Cool.
3. Rinse shiitake mushrooms in running water for a while; Drain; Trim off the stems; Slice; Blanch in boiling water for 45 seconds; Lift them up and drain; Cool.
4. Brush clean the button mushrooms; Trim off the dirt remaining on the button mushrooms; Rinse in running water for a while; Drain; Cut into halves; Blanch in boiling water for 45 seconds; Lift them up and drain; Cool.
5. Add the button mushrooms, the enoki mushrooms and the shiitake mushrooms to a big mixing bowl; Add seasonings and the garlic; Toss to mix well; Cover with a piece of cling film; Chill in the fridge for 30 minutes before serving.
6. Discard the stem of coriander; Rinse and drain.
7. Tear lettuce apart; Rinse and drain.
8. Rinse a tomato; Discard the stem; Cut into pieces.
9. Take the mixing bowl from the step 5 out of the fridge; Discard the cling film; Toss; Arrange the lettuce on serving plates; Arrange the mushrooms mixture on the plates; Garnish with the tomato and the coriander.