2 tablespoons soy sauce
2 tablespoons sake or rice-wine vinegar
1/4 teaspoon hot pepper sauce
2 tablespoons peanut oil
1 cup thinly sliced onion
1 clove garlic, minced
3 ounces yamabiko honshimeji, trimmed and separated
3 cups fresh spinach leaves, torn
3 cups sliced Napa cabbage
1 (3 l/2-ounce) package enoki mushrooms, trimmed
1 (8-ounce) can mandarin oranges, drained


1. In a small bowl, stir together soy sauce, sake or vinegar, and hot pepper sauce; set aside.
2. In wok or skillet over high heat, heat oil; stir-fry onion and garlic until slightly softened, about 2 minutes. Add mushrooms; cook 2 minutes more.
3. Add spinach and Napa cabbage; toss gently. Cover and cook for 1 minute to wilt spinach slightly. Add enoki mushrooms and oranges. Add sauce and toss to coat vegetables with sauce. Cover; cook 1 minute more to heat through thoroughly, serve hot.

Recipe Courtesy of Freida's, The Specialty Produce People.

Honshimeji are an exotic Japanese mushroom and can be quite expensive. If you can't get them, substitute shiitakes - the taste will be different, but still delicious. This salad could be a first course or a side dish to chicken or fish.

Hot Mushroom Salad
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