Marinated Shiitake Mushroom Salad
Fresh shiitake mushrooms are 90% water, but drying them boosts their nutritional value and concentrates their distinct flavor. They have a nice meaty texture, making them perfect for salads!
Photographed by Takeshi Noguchi
Calorie count is for full recipe.
Excludes time needed to rehydrate the dried shiitake mushrooms.
- 20 dried shiitake mushrooms (small) (70 g)
- 3-4 tbsp olive oil
- 1/4 onion
- 8 cherry tomatoes
- 2 tbsp parsley (finely chopped)
- 1/3 tsp salt
- Pepper, to taste
- 2 tbsp rice vinegar
Wash the dried shiitake mushrooms and place in water to rehydrate. Once rehydrated, squeeze out any excess moisture and remove the stems. Make thin, shallow cuts on the caps.
Oil a frying pan with the olive oil and place over medium heat, then add the rehydrated shiitake mushrooms, upside down, in a single layer in the frying pan. Cook for 2-3 minutes, then turn over and cook for another 2-3 minutes. Sprinkle with salt and pepper, then stir-fry briefly and transfer to a bowl. Toss with rice vinegar and let rest until cooled to absorb the flavors (or store in the refrigerator for 3-4 days in an airtight container).
Finely chop the onion. Wrap in a cloth and massage in water, then squeeze out excess moisture. Remove the stems from the cherry tomatoes and cut in half vertically. Mix in the chopped onions, cherry tomatoes and finely chopped parsley to the marinated shiitake mushrooms.