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Japanese-Style Marinated Mushroom Salad

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Ingredients

Adjust Servings:
100 g baby asian greens
1 cucumber, halved lengthways, sliced
1 red capsicum, deseeded, thinly sliced
1/2 cup reduced sodium soy sauce
1/2 cup mirin
1 tablespoon peanut oil
2 teaspoons sesame oil
4 garlic cloves, crushed
3 cm piece ginger, peeled, grated
600 g button mushrooms, trimmed

Nutritional information

63.9
Calories
27 g
Calories From Fat
3.1 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
625.9 mg
Sodium
6.8 g
Carbs
1.2 g
Dietary Fiber
2.6 g
Sugars
3 g
Protein
139g
Serving Size

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Japanese-Style Marinated Mushroom Salad

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    I only marinated my mushrooms for about an hour and half, but they were so flavorful and so good! When I went to get my cucumber it was spoiled :( so used some radishes instead, which were a great substitute IMO! YUM!!

    • 30 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Japanese-Style Marinated Mushroom Salad, A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish I found this recipe in the October 2005 issue of the Australian magazine ‘Super Food Ideas’, and I have posted it for the 2005 Zaar World Tour The cooking times below do not include the 3 hours refrigeration time , I only marinated my mushrooms for about an hour and half, but they were so flavorful and so good! When I went to get my cucumber it was spoiled 🙁 so used some radishes instead, which were a great substitute IMO! YUM!!


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    Steps

    1
    Done

    Make Marinated Mushrooms: Place Soy, Mirin, Peanut Oil, Sesame Oil, Garlic and Ginger in a Glass or Ceramic Bowl, and Stir Until Well-Combined. Add Mushrooms and Turn to Coat. Cover and Refrigerate For 3 Hours.

    2
    Done

    Place Asian Greens, Cucumber, Capsicum and Marinated Mushrooms in a Large Bowl. Toss to Combine.

    3
    Done

    Serve as an Accompaniment to Lamb, Beef or Chicken.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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