Aromatic Mushroom Salad with Olive Oil
Making a Fragrant Mushroom Salad with French Olive Oil.
A delightful mushroom salad paired with fragrant olive oil! It’s truly delicious. Not too light, with a wonderful chewy mushroom texture and great aroma. Give it a try!
Salad Ingredients- 1 handful of baby greens
- 5-6 cherry tomatoes
- 1 king oyster mushroom
- 3-4 cloves whole garlic
- A pinch of grated cheese
Balsamic Vinaigrette Dressing- 5 Tbsp balsamic vinegar
- 5 Tbsp olive oil (French brand recommended)
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp lemon juice
- A pinch of salt
- 5 Tbsp balsamic vinegar
- 5 Tbsp olive oil (French brand recommended)
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp lemon juice
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the fresh baby greens and king oyster mushrooms for your salad. The baby greens will provide a crisp texture, while the king oyster mushrooms will add a delightful chewiness.
Step 2
Gently wash the baby greens by swishing them in cool water to remove any dirt, then drain them thoroughly in a colander. Rinse the king oyster mushrooms briefly under running water to clean them, then pat them dry. Ensuring they are well-drained will help them cook nicely.
Step 3
Let’s make a delicious balsamic vinaigrette! In a bowl, combine 5 tablespoons of balsamic vinegar, 5 tablespoons of olive oil, 2 tablespoons of oligodang, 2 tablespoons of lemon juice, and a tiny pinch of salt. Whisk vigorously with a whisk or fork until emulsified. You can adjust the amount of olive oil to your preference; making extra is great for other salads too. If you desire a tangier flavor, consider adding a bit of whole grain mustard or mustard seeds.
Step 4
Slice the king oyster mushrooms into thick pieces, about 0.7-1 cm thick. Slicing them too thinly might result in a mushy texture when cooked, so aim for a substantial cut. If fresh garlic is in season, prepare whole cloves by lightly smashing them with the side of a knife or cutting them in half. The garlic aroma will beautifully complement the mushrooms.
Step 5
Heat a non-stick skillet over medium-high heat with a little olive oil. Add the prepared king oyster mushrooms and whole garlic cloves, then sauté. Season with herb salt for an enhanced flavor that elevates both the mushrooms and garlic. If herb salt isn’t available, regular salt and pepper will work well.
Step 6
Cook the mushrooms until they are beautifully golden brown. As the mushrooms cook, they will release moisture; continue cooking until this moisture evaporates and is reabsorbed, which concentrates their flavor and creates a chewy texture. Stir occasionally to prevent burning and ensure even browning. This step is crucial for developing their rich taste.
Step 7
Arrange the drained baby greens attractively on a large plate. Add the halved cherry tomatoes. Top with the golden-brown sautéed king oyster mushrooms and garlic. Drizzle generously with the prepared balsamic vinaigrette dressing. Finally, sprinkle with grated cheese. Your aromatic mushroom salad is now ready to be enjoyed! It’s as beautiful as it is delicious.
