beech mushroom salad
Soups & Salads
Beech Mushroom Salad
This simple chilled salad features a zesty dressing of black vinegar, chiles, oyster sauce, and toasted sesame oil over sautéed beech mushrooms.
Ingredients
- 1 pound fresh white or brown beech mushrooms
- 2 tablespoons canola oil
- 1/4 teaspoon kosher salt
- 2 tablespoons chinese black vinegar or rice rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 1 1/2 tablespoons oyster sauce
- 1 1/2 teaspoons granulated sugar
- 1 garlic clove, finely chopped
- 1 red thai chile, thinly sliced (seeded, if desired)
- 1 to 2 tablespoons chopped fresh cilantro (optional)
Directions
- Slice off and discard base end of each beech mushroom cluster, and separate mushrooms into individual pieces. Heat canola oil in a wok or large skillet over high. Add mushrooms and salt. Cook, stirring often, until liquid released by mushrooms is mostly evaporated, 3 to 4 minutes. (Do not allow mushrooms to begin to brown.) Transfer mushrooms to a medium bowl, and let cool 10 minutes.
- Combine vinegar, soy sauce, sesame oil, oyster sauce, sugar, garlic, and Thai chile in a small bowl; stir until sugar is dissolved. Pour vinegar mixture over mushrooms; stir until combined. Sprinkle with chopped cilantro, if using, just before serving.
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