Best 5 Grilled Shiitake Mushroom Salad On Mizuna With Ponzu Style Dressing Recipes

GRILLED SHIITAKE WITH PONZU

Steps:

• First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
• Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
• Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
• Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.

GRILLED SHIITAKE (OAK MUSHROOMS)

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.

WARM SPINACH SALAD WITH SHIITAKE MUSHROOMS AND RED ONION

Steps:

• In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and 1/3 cup liquid.
• Place spinach in a large bowl. In a large straight-sided skillet or shallow pot, heat 1/4 cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about one-quarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining 1/4 cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.

SHIITAKE MUSHROOM PIZZA

Steps:

• Heat grapeseed oil in a medium skillet over medium-high heat. Add mushrooms and cook, stirring, until softened, about 5 minutes. Remove from heat.
• Place a pizza stone (available at most kitchen-supply stores) on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel (or an inverted baking sheet) lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
• Drizzle olive oil over dough, leaving a 1-inch border. Arrange cheeses evenly over olive oil. Top with cooked mushrooms and thyme leaves; season with salt and pepper.
• Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve.

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS

Steps:

• Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
• Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
• Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.