Ingredients Jump to Instructions ↓

  1. 4 Green onions

  2. 1 lb 454g / 16oz Button mushrooms - cut in half

  3. 1 Shiitake mushrooms - (3 1/2 oz)

  4. 2 tablespoons 30ml Light soy sauce - plus

  5. 2 teaspoons 10ml Light soy sauce - divided

  6. 2 tablespoons 30ml Water - divided

  7. 1 tablespoon 15ml Dry Sherry

  8. 2 1/2 teaspoons 12ml Sesame oil - divided

  9. 4 1/2 teaspoons 22ml Sugar - divided

  10. 2 teaspoons 10ml Minced garlic

  11. 1 teaspoon 5ml Rice vinegar

  12. 1/8 teaspoon 0.6ml Dried red pepper flakes

  13. 4 cups 440g / 15oz Mixed salad greens

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the green tops off the onions, then cut the greens lengthwise into thin strips. Add these to a bowl of ice water. Save the white parts of the onion for another use. Toss together the button and shiitake mushrooms on a large platter. Combine 2 tablespoons of soy sauce, 1 tablespoon of water, the Sherry, 2 teaspoons of sesame oil, 4 teaspoons of sugar and the garlic. Pour this over the mushrooms, tossing until the mushrooms are evenly coated. Let stand 10 minutes. Meanwhile, heat an outdoor grill or stovetop grill pan. Grill the mushrooms until slightly browned around the edges, 5 to 8 minutes, turning as they grill. While the mushrooms are grilling, make the dressing by combining the remaining 2 teaspoons of soy sauce, 1 tablespoon of water, the rice vinegar, the remaining 1/2 teaspoon of sugar, the remaining 1/2 teaspoon of sesame oil and the red pepper flakes. Drain the green onions and toss together with the mixed greens. Pour the dressing over the salad to coat. Serve the greens along with the grilled mushrooms. This recipe yields 2 to 3 servings. Each of 3 servings: 135 calories; 482 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 19 grams carbohydrates; 6 grams protein; 2.90 grams fiber.


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