Grilled King oyster mushroom salad

Don’t get me wrong, I love making sweets.  There’s something really happy about making something full of sugar because you know most people will be happy to eat it and you’ll get the satisfaction of watching them stuffing their faces with something you made with love.  Now, thing is, we can’t really eat sweets all the time (that’s a tragedy if you ask me) so this recipe is coming just at the right time to balance all the sweetness I’ve published on the blog lately.

King oyster mushrooms are one of my favourites because they are super meaty and they look beautiful in a plate.  Paring them with roasted tomatoes (aka: umami bomb – thank you Ivan Ramen for coining the term) and miso, you’ll quickly understand why I decided to post this recipe on here.

Sooooooo…. this sentence is getting redundant but, I really hope you get too try this quick and easy grilled king oyster salad with miso dressing on days where it’s too hot to eat anything to complexed or when you’re just too lazy to break your head in the kitchen.

Grilled King oyster mushroom salad

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

I always keep roasted Roma tomatoes in the fridge. Not only they are super useful for various dishes like this one, they are umami bombs!! To roast them, slice them in half (cut side up), add a little oil + salt and roast them in a 350-375F oven for 3-4h or until they become much thinner and a little charred. After cooling them down, store your roasted umami bombs in the fridge and TRY to not eat them all in one shot.... trust me, it's hard.

Author: ZestyandSpicy.com

Recipe type: Salad

Cuisine: Healthy

Serves: 1 portion

Ingredients

• Baby spinach, torn with your hands or roughly chopped with a knife
• King oyster mushrooms, sliced length wise
• Cilantro leaves only - as much as you like depending on your personal preferences
• Roasted Roma tomatoes, chopped - See note above.
• Sesame seeds as a pretty and delicious topping
• For the marinade:
• 1 teaspoon of miso
• 1 garlic clove, grated of minced
• 1 teaspoon of sesame oil
• 3 teaspoons of authentic rice vinegar
• 2 tightly packed teaspoons of minced cilantro
• For the dressing
• 2 tablespoons of rice vinegar

Instructions

1. - Mix all the ingredients for the marinade and drop in your sliced mushrooms. You can let them sit in there for as long as you wish so they soak in the flavour.
2. - Heat up a pan on medium high heat.
3. - Prepare your plate with the mix of baby spinach and cilantro leaves. Add the chopped roasted tomatoes on top and reserve.
4. - Grill your mushroom until they get a nice grilled colour on both sides and add them to the top of your salad.
5. - In the mixing bowl where your made your marinade, add the 2 tablespoons of rice vinegar and rub the bottom of the bowl to grab all the flavour. Drop your dressing on top of the salad and finish the plate with the sesame seeds.

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