Marinated Shiitake Mushroom Salad
Dried shiitake mushrooms are highly nutritious. Fresh shiitake mushrooms are 90% water, but drying them makes them more nutritious and concentrates their distinct flavor.
Photographed by Takeshi Noguchi
Calorie count is for full recipe
Excludes time spent rehydrating 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, then make thin cuts into the top surfaces of the caps.
Oil a frying pan with the olive oil and heat over medium heat, then add the rehydrated shiitake mushrooms, upside down, in a single layer in the frying pan. Cook for 2-3 min, then turn over and cook for another 2-3 min. Sprinkle with salt and pepper, then stir-fry and transfer to a bowl. Toss with rice vinegar to season 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, then wrap it in a cloth and place in water and massage the onion, then squeeze out any excess moisture. Remove the stems from the cherry tomatoes and cut in half vertically. Combine the marinated shiitake mushrooms with the onion, cherry tomato, and parsley, and serve.