Mushroom + Mizuna Salad

We received a bunch of mizuna in our CSA and made this quick side dish to serve alongside a stir-fry with other CSA ingredients. Mizuna is a Japanese mustard green and packs a peppery flavor into dishes. It can be served raw in a salad or cooked down like traditional mustard greens. This was easy to make and complemented the flavors of the main dish nicely.  Mizuna and mibuna are some of the ingredients that I may have never tried if not for our CSA -- we love supporting local agriculture and appreciate the opportunity to try new things. 

Recipe adapted from Just One Cookbook.

-Shiitake mushrooms (152 grams), thinly sliced
-1 bunch mizuna (174 grams), sliced into 2 inch pieces
-1 teaspoon neutral cooking oil
-½ teaspoon kosher/sea salt 
-1 tablespoon of white wine
-1 teaspoon sesame oil 

Sesame Dressing
-3 tablespoons rice vinegar
-2 tablespoons soy sauce
-1 tablespoon mirin
-1 tablespoon sugar
-Sesame seeds, to taste

In a small bowl whisk together the rice vinegar, soy sauce, mirin, and sugar. Set aside. 

Heat the oil in a large pan over medium heat. Add the mushrooms and saute for 2-3 minutes. Add the white wine and then the salt. Cook for an additional two minutes and then add the sesame dressing (without the sesame seeds). Cook until the mushrooms are tender and then add the mizuna to the skillet. Toss the ingredients together enough to wilt the mizuna and then remove from the heat and serve topped with sesame seeds. 


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