Japanese-style marinated mushroom salad

Cooking Salads Japanese-style marinated mushroom salad

Marinated mushrooms add a wonderful flavour and texture to this crunchy Japanese salad.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  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 and marinated mushrooms in a large bowl. Toss to combine. Serve as an accompaniment to lamb, beef or chicken.

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100g packet baby Asian greens
1 cucumber, halved lengthways, sliced
1 red capsicum, deseeded, thinly sliced
1/2 cup salt-reduced soy sauce
1/2 cup mirin
1 tbsp peanut oil
2 tsp sesame oil
2 garlic cloves, crushed
3cm piece ginger, peeled, grated
600g button mushrooms, trimmed

Adv

Autors
Preparation time
3:20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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