Join The Conversation With Mishpacha's Weekly Newsletter



Issue 430: Teriyaki Mushroom Salad

RIVKY KLEIMAN

This sautéed mushroom salad combines easy prep with extraordinary taste

Wednesday, February 14, 2018

name

FOOD PREPARATION BY BRYNIE GREISMAN, FOOD AND PROP STYLING BY AMIT FARBER, PHOTOGRAPHY BY DANIEL LAILAH

I had just finished developing this recipe when my son and daughter-in-law had a baby. The kiddush was the perfect opportunity to test out this salad. I didn’t have to wait long to see reactions.… The first person who tried it said to the next, “Did you try this salad? It’s amazing.”

INGREDIENTS

SERVES 8 - 10


Ingredients
  • 1 4-oz (113-g) bag baby spinach leaves
  • 1 8-oz (226-g) bag shredded purple cabbage
  • 1 bunch scallions, sliced
  • ½ orange pepper, sliced into 1-inch matchstick pieces
  • ½ yellow pepper, sliced into 1-inch matchstick pieces
  • 1 cup grape tomatoes, halved

TERIYAKI MUSHROOMS
  • 1 Tbsp olive oil
  • 8-10 oz (226-283 g) baby bella mushrooms, washed and quartered
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp teriyaki sauce


DRESSING
  • 3 Tbsp mayo
  • ¼ cup white wine vinegar
  • ¼ cup honey
  • 3 cloves garlic, crushed


TOPPING
  • 3 Tbsp sesame seeds, toasted in a 350°F (180°C) oven for 10 minutes
  • 1 oz sweet chili--flavored PopCorners or barbecue chips of your choice



 
PREPARATION

In a 2-quart saucepan, heat 1 Tbsp olive oil and add quartered mushrooms, salt, and pepper. Sauté for 5 minutes, covered. Add teriyaki sauce and stir. Raise heat to high and cook until all liquid is absorbed, about 1 minute. Remove from heat and allow to cool.

Place all salad ingredients, including mushrooms, in a large bowl and toss. Whisk together dressing ingredients and add to salad. Top with toasted sesame seeds and PopCorners.

Related Stories

Issue 578: Chocolate Cheese Trifles

Esther Ottensoser

The chocolate cream cheese nestled between the chocolate cake takes these trifles from delicious to ...

Issue 579: Frosted Sour Cream Drops

BRYNIE GREISMAN

Personalize them with toppings of your choice. They’ll become your favorite!

Issue 580: Cauliflower Soup With Beef-Fry Croutons

RIVKY KLEIMAN

This is not your typical cauliflower soup!

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you