Monday, June 09, 2008

Thai Shiitake Mushroom Salad

Summer has officially arrived in the Northeast. We're expecting temperarures to reach the high 90's which is exactly what I love. But with summer comes a desire to cook less and keep the kitchen as cool as possible.

So that's when I start trying to find recipes that require no heat whatsoever. Enter this noodle salad. It's quick and easy to prepare and would be perfect as a main dish. It would also be a fantastic addition to a picnic or potluck. It can also easily be veganized by omitting the oyster sauce and using agave nectar in place of honey.

The shiitakes marinate while you are chopping and preparing the rest of the ingredients, and then it's just a matter of throwing it all together.

If you're looking for a unique way to serve this, use glass noodles in place of the thicker rice noodles and wrap up in spring roll wrappers for a quick appetizer that needs no extra sauce.

Thai Shiitake Mushroom Salad II

Thai Shiitake Mushroom Salad
Serves 3-4

1/2 c soy sauce
1/4 c honey
1/4 c mirin
1 or 2 tsp chili garlic sauce
1/2 tsp ginger
1 tsp oyster sauce
1/2 tsp sesame oil
6 oz shiitake mushrooms
6 oz rice noodles
2 tbsp fresh basil, minced
2 tbsp fresh cilantro, minced
1 tbsp fresh mint, minced
1/2 c green onion, chopped

Whisk soy sauce, honey, mirin, chili garlic, ginger, oyster sauce, and sesame oil in a small bowl. Slice mushrooms into strips and place in marinade. Set aside and marinate for at least 30 minutes. Prepare rice noodles according to directions. Combine basil, cilantro, mint, and onion in a large bowl. Add mushrooms and marinade, as well as noodles. Stir and serve.

12 comments:

vb said...

Mmmmm, looks delicious!

LJ said...

Definitely making this for lunch tomorrow...just need to get the shiitake's - YUM!

Bijoux said...

This recipe is a keeper! Summer salads are the best!
Great blog btw - I've already made quite a few of your recipes and they are great. My only mishap was when I was trying to keep the Asian beet burgers intake while frying. They fell apart and quickly became a stir fry - LOL. Nevertheless, it tasted incredible. :)

Cindy. Lo. said...

Ohhhh looks refreshing!

Kevin said...

This shiitake mushroom salad sounds good!

cakewardrobe said...

You TOTALLY solved my dinner plans for tonight!! Copy, paste PRINT! YUMMY!!

Amy said...

This looks delicious! By the way, I FINALLY got to Knoebels this weekend and despite a little rain, we had a blast.

rhythm fadia said...

whats mirin??? is there any other common name for it..i dont think we get it in india...do u think i can make salad without it??

Anonymous said...

I have read that some people do not react favorably to raw shitake mushrooms. SO, I made your recipe this way: I sauteed the mushrooms and added the marinade to the pan after taking it off of the heat and letting them marinate for the 30 minutes. I used wide Shirataki noodles (tofu) which I rinsed well in a strainer while gently rubbing them, microwaved for 1 minute and sauteed in a non-stick pan until dry. At that time I added the mushrooms and marinade to the noodles which immediately heated them. Then I added that mixture to the remaining ingredients. It was quite good. Thanks....

Anonymous said...

Google Cooks Thesauraus for a substitute for the mirin.

Sorina said...

It look's to good to be through I am definitely going to try this

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