Honey Mushroom Salad

By á-174942

Ingredients

• 3/4 cup water
• 1 pinch salt
• 1 pound honey mushroom caps*
• 1/4 cup black sesame seeds
• 6 tablespoons mild vegetable oil
• 5 tablespoons rice wine vinegar (or fresh lemon juice)
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 small head nappa cabbage cut very fine
• strips

Details

Servings 2

Preparation

Step 1

* Alternate Mushrooms: Shiitake

Bring the water, salt, and mushroom caps to a boil in a saucepan and cook gently for 8 to 10 minutes. Remove from the heat and drain well.

Toast the sesame seeds in a dry skillet, stirring until fragrant; be careful not to burn them. Mix the sesame seeds with the oil, vinegar, sherry, and soy sauce. Toss the mixture with the mushrooms and refrigerate until slightly chilled. Serve on a bed of cabbage.

This recipe yields 2 to 3 salad servings.