This salad is my easy and cheap Nobu rip-off. The key is roasting the mushrooms properly so you don’t end up with soggy ‘shrooms. Other than that its incredibly easy and kind of impressive.
Ingredients: (serves 4)
- 12 large organic shiitake mushrooms
- 4 big handfuls of field greens
- salt & pepper
- toasted sesame oil
Spicy Lemon Dressing
Heat oven to 500 degrees. Make sure it’s super hot before putting the mushrooms in. This keeps them firm and dryly roasted.
Meanwhile, clean and de-stem mushrooms. Don’t wash them. I know, there’s dirt on them! Let’s call it “soil” and move on. It’s part of the the earth, you’ll survive. Washed mushrooms soak up all that water and become soggy ‘shrooms. No thank you.
Using a sharp paring knife, make a star in the top of each mushroom by slicing an X in the top and then an additional slash, to create a six legged star. This looks beautiful when they open and brown in the oven. A lovely touch that elevates the presentation of the dish when you serve it.
Put an empty cookie sheet in the oven for 5 minutes. Get it HOT!. Take it out and using a basting brush, paint twelve circles of sesame oil directly onto the hot pan, put a mushroom on each one (bottom touching the pan, top facing up), and then brush the tops of each mushroom lightly with the oil too.
Roast them on the top shelf of the 500 degree oven for about 10 minutes. Check regularly but do not disturb. By around 10/12 minutes they should be well browned and still beautiful. Don’t let them wilt.
Let them sit on the pan and cool before adding to salad.
To assemble salad, take a large handful of greens and add three mushrooms to the top, nicely arranged. Drizzle Spicy Lemon Dressing, sprinkle sesame seeds and grate fresh ginger. Done.
Serve with love.