Mushroom Soba Noodle Salad
4 SERVINGS
Ingredients:
2 1/2 cups Buckwheat soba noodles (dried)
1 1/2 tablespoons Roasted sesame oil
2 cups Asparagus, tough stems removed, cooked until tender, cut on bias into 1/2-inch (1.2 cm) pieces
1 tablespoon Rice vinegar
1 teaspoon Soy sauce (light)
1 teaspoon Brown sugar
1 Garlic clove, minced
1 teaspoon Ginger, grated
3 cups Cremini mushrooms (fresh), brushed clean, quartered
3 cups Wild mushrooms (fresh), such as chanterelle, shiitake, or oyster, rinsed quickly or brushed clean, cut into 1/2-inch (1.2 cm) pieces
1/4 cup Almonds, sliced, toasted
1 tablespoon Sesame seeds, roasted
Method:
Boil the soba noodles in salted water until barely cooked; drain and run under cold water.
Toss noodles with the sesame oil and asparagus; set aside.
Mix the vinegar, soy sauce, brown sugar, ginger, and garlic.
Cook mushrooms in a dry pan over medium-low heat for about 5 minutes, until their liquid has reduced.
Add the rice wine mixture and sauté until the mixture has been absorbed; remove from heat and set aside to cool.
Divide noodles and asparagus onto serving plates. Divide mushrooms on top of noodles.
Sprinkle with almonds and sesame seeds. Top with one piece of hot smoked salmon.
Chef Tips:
For all types of mushrooms, look for clean caps free of blemishes, slimy spots, or signs of decay.Allow 1/4 to 1/2 pound per serving when used as a vegetable.
Store mushrooms, unwashed, in plastic or paper bags. Keep away from strawberries and vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.
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