Teriyaki Mushroom Salad

Teriyaki Mushroom Salad

This months No Croutons Required theme was mushrooms. With mushrooms being one of my favorite foods there was no way that I could not participate. I was wondering what I would do. I have a few mushroom recipes bookmarked that would have been nice but I decided to wait a and think it over. A while later I came across a picture of a salad with sliced rare steak on top that looked really good. I thought that a salad with a sliced portobello mushroom on top would also be great. My next thought was I could do teriyaki mushrooms! Then I thought, wouldn't this also be great with shiitake mushrooms?! Since I could not decide whether to use portabella mushrooms or shitake mushrooms I just did both.

Given that mushrooms soak up liquids quite well I decided that it was probably not such a good idea to marinate the mushroom in the teriyaki sauce like I would normally do for meat. I did not think that trying to cook the soggy mushrooms would be all that fun. I decided to saute the mushrooms in olive oil and add the teriyaki sauce when they were done cooking. I reduced the teriyaki sauce to thicken it a bit and poured it onto the salad in addition to the mushrooms so it in effect became a dressing for the salad. The teriyaki mushroom salads were both very good! The sweet and salty teriyaki mushrooms were absolutely amazing! The warm mushrooms started to melt the goat cheese spreading its creamy goodness around. The savoury goat cheese was a nice contrast to the sweet teriyaki sauce. The vegetables added a nice juicy freshness and tasted great in the teriyaki sauce dressing. I will definitely be making this again!

Ingredients:
1 tablespoon olive oil (or butter)
1/2 pound mushrooms (sliced)
1/4 cup teriyaki sauce
1 handful salad greens
1 handful grape tomatoes tomatoes
1 handful sliced cucumber
1 stalk celery celery
1 teaspoon toasted sesame seeds
1 green onion (sliced)
1 tablespoon goats cheese (crumbled)

Directions:
1. Heat the oil in a pan.
2. Add the mushrooms and saute until just caramelizing, about 10-15 minutes.
3. Add the teriyaki sauce and simmer to reduce to thicken.
4. Assemble the rest of the salad.
5. Pour the mushrooms and teriyaki sauce onto the salad and garnish with toasted sesame seeds, green onions and crumbled goat cheese.

Teriyaki Portabella Mushroom Salad

Similar Recipes:
Warm Mushroom, Sun Dried Tomato and Goat Cheese Salad
Teriyaki Salmon and Asparagus, Spinach Salad
Baby Bok Choy with Shiitake Mushrooms
Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad
Roasted Portobello Mushroom Salad
Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg
Mushroom and Leek Wild Rice Salad

33 comments:

Lina said...

Great idea! Very creative salad. Looks very delicious and healthy!!! ... But I still want one of those matcha brownies. haha.

Jenny said...

This salad looks beautiful. I love all the nice colors, very appetizing!

Vicki said...

I usually don't like mushrooms, but this salad looks tasty.

Laura @ Hungry and Frozen said...

That sounds like great contrast in tastes...and it looks delish! :)

Manggy said...

Yum!!! That looks delicious and healthy. Grilling the mushrooms would also be a good way to go :)

Pixie said...

Looks wonderfully healthy and thanks for a homemade version of teriyaki sauce!

Jan said...

That salad looks so good! Very colourful.

Sylvia said...

I love this kind of salads, with different textures, looks delicious

Ellie @ Kitchen Wench said...

What a great idea! The salad looks terrific and I'm liking the teriyaki mushrooms idea :)

Rosie said...

This is a wonderful combination of flavours and ingredients here. The clours are stunning :)

Rosie x

Lore said...

These vibrant colours make the salad SO tempting!

VeggieGirl said...

I LITERALLY consume mushrooms (the portabello variety) about 4 times per week - I love 'em!! And I love sun-dried tomatoes, so your salad looks EXCEPTIONALLY delicious. Great entry for the "No Croutons Required" event!

Greg said...

Teriyaki mushrooms? Who would have thought? Very creative.

diva said...

such an interesting salad. i love mushrooms but never thought of putting it in a salad...great idea!

noble pig said...

What a beautiful salad. It looks so healthy and wonderful.

Ginny said...

looks delicious! I love mushrooms!

Proud Italian Cook said...

Who needs meat when you have that!
Great colors!

Medena said...

Sounds great, and looks delicious!

giz said...

Another great salad - I already tried the warm mushroom salad - now I have to try this one too. You're getting to be the salad maven. (maven = expert)

Gretchen Noelle said...

This sounds great! Love mushrooms, love teriyaki. What is not to love about them combined with a salad!

RecipeGirl said...

Perfect dinner for me, and I might even throw a little more goat cheese on mine. Yum!

Daziano said...

Nice!!! No meat, no croutons. And I love warm salads!!!

Sylvie said...

That's a lovely looking salad.

Astra Libris said...

What an incredible salad! I love how you included both kinds of mushrooms - the more mushrooms the merrier! Yum! I can practically taste the vibrant flavors...

Lisa said...

Delicious! I was excited to see what you would come up with. Certainly worth the wait. Thanks for participating.

cook eat FRET said...

those mushrooms really do sound excellent...

Helen said...

This is a great idea. I would never have thought of making teryaki mushrooms, they do look like strips of steak - I can see where you got the inspiration!

Elle said...

Kevin...you are a genius. That is all.

maybahay said...

beautiful salad. yum...

Deborah said...

This salad has my stomach growling!

LisaRene said...

Mushrooms and teriyaki are a match made in heaven :) Great choice for the roundup!

Amber said...

This looks SOOO yummy!!! Healthy and delicious too. I put a link to it on my blog!! You have a nice selection of Japanese dishes. :-) I'm excited to try them all.

beautywithinme said...

Mmmmmmm

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