MUSHROOM SALAD WITH YUZU DRESSING
What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice. From Nobu 57, New York City.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Other Salads
Number Of Ingredients 11
Steps:
- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
- Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
MUSHROOM SALAD WITH YUZU DRESSING
Categories Salad Mushroom Appetizer Sauté Vegetarian Quick & Easy High Fiber Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
- Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
SHRIMP WITH A YUZU DRESSING
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
- For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
- For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
- Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
- Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
- Raise the oil temperature to 350 degrees F.
- Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
- Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.
More about "mushroom salad with yuzu dressing recipes"
MUSHROOM AND RADISH SALAD WITH YUZU VINAIGRETTE
From asiancaucasian.com
5/5 (1)Calories 162 per servingCategory Salads
- In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until the vinaigrette is creamy yellow. Set vinaigrette aside.
- Using a mandolin with a setting on the thinnest blade, carefully slice the rainbow radishes so they are shaved and not thick.
- Place the radishes and mushrooms in a large salad bowl. Add in the chopped green onions and fresh cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
YUZU DRESSING - THE DEVIL WEARS SALAD
From thedevilwearssalad.com
Ratings 67Calories 49 per servingCategory Salad Dressing
YUZU MISO DRESSING ゆず味噌ドレッシング • JUST ONE …
From justonecookbook.com
MUSHROOM SALAD WITH YUZU DRESSING - CLEARSPRING
From clearspring.co.uk
YUZU DRESSING PERSIMMON SALAD (VEGAN + GF) - RHIAN'S …
From rhiansrecipes.com
YUZU MARINATED JAPANESE MUSHROOMS | FRESH TASTES | PBS FOOD
From pbs.org
YUZU DRESSING RECIPE - COOKCREWS.COM
From cookcrews.com
CHILLED SOBA NOODLE SALAD WITH YUZU DRESSING - FOOD & WINE
From foodandwine.com
STEAK WITH WARM ASIAN MUSHROOM SALAD RECIPE - THE SYDNEY …
From smh.com.au
YUZU DRESSING RECIPE: 4 WAYS TO COOK WITH YUZU - 2023
From masterclass.com
FRESH SALAD WITH YUZU DRESSING - KIKKOMAN HOME COOKS
From kikkomanusa.com
COLOURFUL 20-MINUTE SUMMER FRUIT SALAD (WITH ORANGE MINT …
From thefirstmess.com
GRILLED TOFU SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
MUSHROOM SALAD WITH YUZU DRESSING | HAWAIIAN ELECTRIC
From hawaiianelectric.com
BEST MUSHROOM SALAD WITH YUZU DRESSING RECIPES
From alicerecipes.com
MUSHROOM SALAD WITH YUZU DRESSING - BIGOVEN
From bigoven.com
FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE
From thelemonbowl.com
MUSHROOM SALAD WITH YUZU DRESSING RECIPES RECIPE
From alicerecipes.com
14 CLASSIC SALAD RECIPES EVERY BEGINNER COOK SHOULD KNOW - FOOD …
From foodandwine.com
MUSHROOM SALAD WITH YUZU DRESSING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MENU PLANNER: APPLE PECAN TURKEY SALAD WITH HONEY MUSTARD …
From chicago.suntimes.com
RECIPE: MUSHROOM SOBA SALAD WITH YUZU PONZU DRESSING
From mygoldenapron.com
You'll also love