Fresh Mushroom Salad With Walnut Dressing

“This dressing is traditionally served with broiled shiitake mushrooms, but it pairs well with virtually any fresh mushrooms. If you own a suribachi (Japanese mortar and pestle), use that to make the dressing. Otherwise,a blender or even a rolling pin will crush the walnuts. You can substuitute an equal amount of sesame seeds for half of the walnuts, if you like.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wipe and trim the mushrooms and remove the stems. Thread the caps onto the bamboo or metal skewers and brush lightly with oil. Broil under a preheated broiler, turning once, for about 4 minutes or until lightly browned. Do not over-broil or they will become dry. Remove from skewers and slice finely.
  2. Grind the walnuts coarsely in a suribachi. Stir in the remaing dressing ingredients to make a moderately thick dressing. Fold the mushroom slices into the dressing.
  3. Arrange the mushrooms in the center of small, deep bowls and garnish with an herb sprig.

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