Perullo Press

Shitake Mushroom & Pickled Onion Salad

This salad recipe came about from an attempt to clean out my fridge. It is delicious as well as light and full of flavor. I didn’t measure all the ingredients directly so I’ll just give the best estimates I can.

15 oz Shiitake Mushrooms, roughly sliced
1 Small Purple Onion, halved and thinly sliced
1 Head of Romaine Lettuce, finely chopped
1 Pint Cherry Tomatoes, halved
Olive Oil
~2 TBSP Balsamic Vinegar, divided
~1 TBSP Honey
~1 TBSP Brown Sugar

(1) Saute the mushrooms in a large pan with a little olive oil and salt. Mixing them regularly, cook them down until they lose their toughness, about 10 minutes. Add 1 tbsp of balsamic vinegar and 1 tbsp honey to the mushrooms. Mix until well combined and turn the heat off. Let the mushrooms cool down. DSC05620(2) Lay out your thinly sliced onion on a flat plate. Sprinkle the onion with about 1 tbsp of brown sugar. Toss the onion and brown sugar using your hands until the brown sugar is spread out pretty evenly. Add 1 tbsp of balsamic vinegar to the onion and a dash of salt. Using your hands toss the onion slices once again. Spread the onion slices out on the plate and let them sit at room temperature until the mushrooms cool to room temperature. DSC05619(3) Combine the finely chopped romaine lettuce and halved cherry tomatoes in a salad bowl. Add the room temperature shiitake mushrooms and the onion along with all their juices to the salad bowl. Mix until all the ingredients are well combined. Add additional olive oil and salt if necessary.


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This entry was posted on July 31, 2015 by in Uncategorized.
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