Updated: Sep 29, 2021
Mushrooms play a big part in Japanese cooking and if, like me, you are a mushroom lover, you'll always have one or two varieties on hand to put into your dishes. Personally, I like mushrooms so much, (and they are so good for you - most mushrooms contain vitamin B and button mushroom also contain vitamin D) I think they deserve to be the star of the show now and again. So here's a healthy salad that is made from three varieties of mushrooms - (I used oysters, shiitake & buttons but there's no reason you can't use other varieties) - on a bed of lambs lettuce.
The salad is flavoured with a tangy quick ' n ' easy ponzu style dressing - ponzu was traditionally made using the Japanese yuzu fruit, dashi and katsuobushi but my recipe is much simpler (meaning that you don't need any special ingredients to prepare it - just soy sauce, rice vinegar and lemon juice). If you fancy the idea of this mushroom salad or just trying out the ponzu dressing, you can find the written recipe just below. For the Youtube tutorial for the salad click Triple Mushroom Salad and for the dressing Ponzu Dressing or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
If you'd like to see another salad option, why not try my simple Fried Tofu salad.
Triple Mushroom Salad with Ponzu dressing
(makes 2 servings)
170g button mushrooms
90g shiitake mushrooms
130g oyster mushrooms
60g lambs lettuce, rinsed
1 tsp grated garlic
for the dressing:
2 tbsp soy sauce
1 tbsp sushi vinegar
2 tbsp water
1 tbsp sugar
2 tbsp lemon juice
combine the soy sauce, vinegar, water, sugar & lemon juice in a jar and stir or shake until the sugar dissolved - that's it - the dressing is done!
remove the stalks from the shiitake and button mushrooms & cut in half or bite sized pieces
cut the oyster mushrooms cut in half lengthways, then into quarters
melt the butter in a frying pan and fry the garlic for 2 mins over a medium heat
add all the mushrooms and stir fry for 3-4 mins or until cooked
to assemble the salad, put half of the lambs lettuce on a plate or in a bowl, then pile half of the mushrooms on top. repeat for your second serving
your salad is now ready to serve. just drizzle with the ponzu dressing