From Nobu’s Vegetarian Cookbook, Nobu Matsuhisa, Pie Books, 2011.
When I first looked at this recipe I wondered about the use of a mushroom dressing to be served on mushrooms. It seemed a little bit much of overdoing the mushroom element. However it worked really well.
A small mix of mushrooms (about 150g) was cut up and fried without oil until they had become soft and wilted. They were then put in a food blender with salt, pepper, about 100ml of rice vinegar and 120ml of oil. They were pureed to make the dressing.
The salad itself was made from about 150g of different mushrooms, six in all including enokis. These were cut into large pieces (except for the enokis) and fried at high heat until their volume had reduced somewhat. They were seasoned and, still hot, placed into the bowl where the enokis were. The mushroom dressing was added and they were all tossed together.
Chives, cut into pieces, were placed on top.
This was a really satisfying salad. The mushrooms are such a comfort food and to have a salad purely composed of them is really delicious. More a full meal than just a salad, next time I can see me having this with toasted slices of crusty bread and perhaps some roasted tomatoes.
Ease of cooking: ✔✔✔✔