This salad attempts to mimic a salad I ate at a small
but excellent Japanese restaurant in San Diego called
Sushi Ota. for a nice touch, add enoki mushrooms and serve
cold over mixed organic greens.
Printed in the L.V.I.S. Centennial Cookbook
Ingredients:
4 ounces sesame oil
4 ounces extra virgin olive oil
6 cloves of garlic, sliced
4 ounces crushed fresh ginger
4 ounces black sesame seeds
1 pound fresh shiitake mushrooms, stemmed and sliced
1 pound oyster mushrooms, stems partially removed
1 pound cremini mushrooms, sliced
salt and pepper
2 ounces soy sauce
4 ounces rice wine vinegar
8 scallions, sliced
Instructions:
Prepare all ingredients. Heat oils in a large skillet.
When oil is hot, add garlic. When garlic is brown, add
2 ounces of ginger and 2 ounces of sesame seeds. Then,
add all of the mushrooms. Season with salt and pepper.
When mushrooms have become soft, add soy sauce and vinegar.
Continue to cook for 3 to 4 minutes.
Remove from pan to serving dish. When mushrooms have
cooled, add scallions. Serve at room temperature and garnish
with remaining sesame seeds. Add more sesame oil to taste,
if desired.
