Ask A Chef: Mushroom Salad With Ume Amazu Dressing

Recipe By:  Ryusuke Yamanaka
Mushroom Salad with Ume Amazu Dressing

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

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 Yield:  Serves 2 as a side dish

Make Dressing

  1. 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

  1. 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 

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

Assemble Salad

  1. Toss arugula with dressing (about 2 tablespoons) and pile on top of mushrooms. Garnish with crispy wonton strips.

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Photographer:
Luc “Bim” Lafontaine
Source:
House & Home November 2018
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