Description
Fresh island flavors shine in this vibrant salad. Featuring Hamakua mushrooms and a zesty ginger vinaigrette.
Ingredients
For the Mushroom Poke and Dressing:
- 2 cups Hamakua mushrooms, oyster mushrooms, shiitake, king oyster, or a mix, cut into bite-sized pieces
- 1 tablespoon shoyu
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 2 tablespoons minced pickled ginger
- 1 tablespoon honey
- 1/2 cup olive oil or coconut oil
- 1 teaspoon kosher salt, or to taste
For the Salad:
- 1 pound romaine lettuce, washed, dried, and cut
- 8 slices mango
- 4 tomato wedges
- 8 cucumber slices
Instructions
In a medium bowl, whisk together the shoyu, rice wine vinegar, sesame oil, pickled ginger, honey, oil, and salt until the honey has dissolved and the dressing looks unified. Taste before adding all the salt, since shoyu varies by brand.
Add the cut mushrooms to the bowl with about two-thirds of the dressing. Stir until the mushrooms are coated. Let them sit for at least 15 minutes, or up to 30 minutes, so they soften and take on the shoyu-ginger dressing.
Divide the romaine among four chilled plates. Arrange the mango slices, tomato wedges, and cucumber slices around the lettuce.
Spoon the marinated mushrooms over the lettuce, placing a mound in the center of each plate.
Spoon a little of the remaining dressing over the lettuce, mango, tomato, and cucumber. Serve while the lettuce is still cold.
Notes
The “poke” in this recipe refers to the marinated mushroom mixture. The mushrooms are not cooked in the main version.
Hamakua mushrooms are ideal if available, but oyster mushrooms, shiitake, king oyster mushrooms, or a firm mixed mushroom blend work well.
If using shiitake mushrooms, remove tough stems before cutting.
For a softer mushroom texture, the mushrooms can be sautéed for 2–3 minutes, cooled, and then dressed. If this optional step is included, the recipe is no longer strictly no-cook.
The oil amount can be reduced to ¼ cup for a sharper, less oily dressing. The original recipe uses ½ cup.
Keep the lettuce and dressed mushrooms separate until serving if preparing ahead.
- Prep Time: 15 minutes
- Marinating Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5