Sunday, April 3, 2011

Shitake-Barley Salad with a Soy-Sake Dressing

With the warm weather we're having today, mushroom-barley soup didn't sound very appealing. So I changed direction and went for a cold mushroom-barley salad, using the shitake mushrooms from my CSA box.









shitake mushrooms
napa cabbage
spinach
soy sauce
sake
olive oil
garlic
cooked barley
furikake*

I washed, dried, and sliced the shitake mushrooms. Then I sautéed them in a bit of olive oil with thin slices of napa cabbage, whole baby spinach, and minced garlic. When they began to soften and stick to the pan, I deglazed the pan with a splash of soy sauce and a splash of sake. 

Toss with cooked barley, more olive oil, add soy sauce to taste. Chill. Sprinkle with furikake and serve.

*furikake is a Japanese seasoning made up of tasted sesame seeds and bits of dried seaweed.

Tuesday Night Supper Club

5 comments:

  1. I love furikake. Why did I never think to sprinkle it on barley. That sounds so delicious. Thanks for the great idea.

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  2. i'm with lisa..this does sound delicious. and you got shitakes in your csa box? that must be some CSA! thank you for sharing with tuesday night supper club!

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  3. @Christy, yes, we got shitakes in our CSA a couple of weeks back. Delicious!

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  4. i've never tried shiitake mushrooms fresh before! curiously, in asia where i was orgiinally from, we usually use the dried form! it is really intense in flavour and the soaking liquor makes for easy stock (:

    http://mummyicancook.blogspot.com/2011/02/claypot-rice-with-chinese-sausage-and.html

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  5. Oh yummy. Thanks for the tasty post

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