Food

Ask A Chef: Mushroom Salad With Ume Amazu Dressing

December 13th, 2018

Chef Ryusuke Yamanaka of Godspeed Brewery shares his recipe for Mushroom Salad with Ume Amazu Dressing.

Chef Ryusuke Yamanaka

Q: We stopped by Godspeed Brewery in Toronto and were blown away by the mushroom salad! What’s in the amazing dressing? Can you get me the recipe? — James, Toronto

A: Ume amazu means pickled plum in sweet vinegar. The dressing for this salad is sweet and tangy, and goes well with any salad green, especially arugula, which has a nice bite. Ryusuke fries three kinds of mushrooms in butter and soy, then piles the plate high with dressed greens. Try this dish with the brewery’s Yuzu beer, a citrus-infused saison.

Ingredients

Serves 2

Ume Amazu Dressing

1⁄2 cup unseasoned rice vinegar
1 tsp sugar
1⁄4 tsp salt
3 tsp ume paste (also called ume boshi prune or plum paste)
1⁄4 cup vegetable or other neutral oil

Wonton Garnish

3 wonton skins, cut into thin strips
1⁄2 cup vegetable oil
Pinch salt

Sautéed Mushrooms

2 tbsp unsalted butter
50 g (approx. 1 cup) shimeji mushrooms
50 g (approx. 1 cup) enoki mushrooms, separated into clumps
30 g (approx. 1⁄2 cup) baby king oyster mushrooms, halved or sliced
2 tbsp soy sauce
Black pepper to taste
3 cups lightly packed baby arugula

Directions

Make Dressing

In small pot over low heat, combine vinegar, sugar and salt, and stir until dissolved. Add ume paste and vegetable oil and whisk until combined. Set aside.

Fry Wonton Garnish

Heat oil in small pot over medium-high heat. Working in batches, fry wonton strips for 20 to 30 seconds, or until golden and crisp. Drain on paper towels and season with salt. Reserve.

Fry Mushrooms

Heat large frying pan over medium-high heat. Add butter and swirl to melt.
Add mushrooms and sauté for 2 to 3 minutes, or until mushrooms are lightly golden and butter has been absorbed.
Add soy sauce, season with black pepper and scrape onto serving platter.

Assemble Salad