Monday, November 25, 2013

Peanut Butter-Sesame Mushroom Broccoli Salad

Mushrooms are not only nutritious and healthy, they are also natural flavor enhancers to many dishes as they contain natural glutamates. Foods with natural glutamates such as soy sauce, anchovies and tomatoes imparts umami - a deep, savoury and so-called "meaty" taste.


Recently I have been making this warm mushroom salad. Other than mushrooms, this salad is also loaded with cherry tomatoes, cucumbers and broccoli. I don't fancy "cold" food, so since this salad is best served warm, it can stand as a light meal on its own. To make this salad, the key step is to saute the mushrooms and release the deep flavors so that when they are mixed in with the other vegetables, the overall flavor in the salad gets accentuated.




This warm mushroom salad uses two kinds of organic mushrooms - bunashimeji (beech) mushrooms, and king oyster mushrooms. You can also use fresh shiitake mushrooms, if you prefer.


Warm Mushroom Salad with Peanut Butter-Sesame Dressing
Ingredients: 1 pack organic oyster mushroom, 1 pack beech mushroom, 2 clove garlic finely minced, 2 green onion - sliced to separate bottom white and top green parts, then finely chopped , keep bottom white and top green parts separate, 2 tbsp soy sauce, handful broccolini, blanched and set aside, 10 cherry tomatoes, slice each to half, handful of sliced hot-house cucumber (can also use small Japanese cucumber)

Dressing: 2tbsp organic creamy peanut butter, 2 tsp ground sesame, warm water

Directions: Saute garlic and green onions, then add sliced oyster musrhooms and fry for 5 mins. Add soy sauce, mix well and continue cooking for about 5 mins. Add beech mushrooms, and cook mushroom mixture for 5-10 mins till mushrooms are tender and cooked. Dish out to cool.

Prepare tomatoes and cucumber, broccolini in deep serving bowl. When ready to serve, add the mushrooms, gently mix in the dressing, toss and mix well


Voila! Sharing this with Souper Sunday and Hearth and Soul

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