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Asian Mushroom Salad

by Bob Engel

Serves 4

2 Tablespoons mild vegetable oil
8 oz. honshimeji mushrooms, such as Alba Clamshell™ and/or Brown Clamshell™ mushrooms
1/2 teaspoon fresh ginger root, grated (optional)
2 Tablespoons toasted sesame oil
2 teaspoons soy sauce
1 Tablespoon Rice Vinegar
½ teaspoon sugar
Optional: 1 teaspoon Thai fish sauce
2 Tablespoons thin sliced green onion
6 ounces, about 4 cups, mixed baby lettuces – Arugula, frisée and baby spinach

Heat vegetable oil in broad skillet on medium high. Add mushrooms, whole or sliced, Cook three minutes on high. Add ginger and remove from heat. Add remaining ingredients in order - toss with salad mix and serve immediately. There will be a pleasing contrast of cool and warm and the some of the greens will wilt just slightly. Garnish with green onion slivers.

Bob Engel (bob@mycopia.com), Chef Liaison of Gourmet Mushrooms, Inc. in Sebastopol, CA. www.mycopia.com

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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