Shiitake And Edamame Salad With White Miso Vinaigrette Recipes
WHITE BEAN SALAD WITH SHIITAKE MUSHROOMS
Steps:
- Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
- Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.
EDAMAME WITH SHIITAKE
Steps:
- Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
- Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.
SHINTAKE EDAMAME SALAD W/WHITE MISO VINAIGRETTE
"I wanted a salad with a good mix of textures and colors, so I put together meaty mushrooms with smooth beans and added the beet greens for color and flavor. I wanted the dressing to have some Asian flavor to complement the beans and mushrooms, so I combined citrus, miso, and sesame."
Provided by Connie "Kiyu" Guerrero @conchik
Categories Lettuce Salads
Number Of Ingredients 15
Steps:
- Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. olive oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
- Heat remaining vegetable oil in a large frying pan over high heat. Add shintakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
- In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shintakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE
This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.-Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 289 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD
Make and share this Edamame, Quinoa, and Shiitake Mushroom Salad recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
- Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
- Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
- Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
SHIITAKE AND EDAMAME SALAD WITH WHITE MISO VINAIGRETTE
Make and share this Shiitake and Edamame Salad With White Miso Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender.
- With blender running, pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
- Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
- In a large bowl, gently toss lettuce and beet greens with 2 tablespoons vinaigrette.
- Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
Nutrition Facts : Calories 275.3, Fat 20.1, SaturatedFat 2.7, Sodium 687, Carbohydrate 18.4, Fiber 4.1, Sugar 8.6, Protein 8.8
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- Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
- Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
- In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
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