SHAKING PORTABELLO MUSHROOMS
by Sepi Z
Sepi Z
Ingredients
Portabello mushrooms, whole, cleaned, roasted and cubed 1” dice 6 ea.
Shallots, minced 1 Tbsp.
Garlic, minced 1 Tbsp.
Canola oil 2 Tbsp.
Soy sauce 2 Tbsp.
Sugar 1 Tbsp.
Ground black pepper 1 Tbsp.
Canola oil, for searing as needed
Rice vinegar 1 Tbsp.
Sugar 2 tsp.
Soy sauce, low sodium 2 tsp.
Salt ½ tsp.
Ground black pepper ½ tsp.
Water ½ cup
Extra-virgin olive oil 3 Tbsp.
Red onion, sliced thin ½ ea.
Watercress, washed and pat dry 5 cups
Tomatoes, red 2 ea.
Cherry tomatoes 1 cup
Mushrooms
Vinaigrette
Salad
Directions
For the Mushrooms: Combine all the ingredients and marinate the mushroom cubes for about 10 minutes.
Preheat a sauté pan over high heat. Add canola oil and pan sear the mushrooms to brown all the sides. Set aside and keep warm.
For the Vinaigrette: Combine all the ingredients for the vinaigrette and whisk together to form an emulsion.
For the Salad: Keep the onions, watercress and tomatoes in separate bowls and divide the vinaigrette amongst the 3 bowls. Toss each to coat well.
Arrange the watercress on a plate. Place the tomatoes over the watercress.
Add the mushrooms over the salad and garnish with the marinated red onions.
Serve right away.