Mushroom Salad with Dill and Ginger Miso Vinaigrette
This Mushroom Salad with Dill and Ginger Miso Vinaigrette is a great way to showcase the deliciousness of mushrooms prepared raw. It's a perfect salad for all seasons!
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad, Appetizers & Starters
Cuisine: Japanese Inspired, Italian Inspired, Vegan
Servings: 4people (appetizer)
Author: Plant-Based Matters
Ingredients
Ginger Miso Vinaigrette
1 1/2tbspwhite miso
1 1/2tbspgrated ginger
1/2tbspDijon mustard
1tbspminced shallots
2tbspfresh lemon juice
1/2tbsprice vinegar
1/4tspblack pepper
1tbspwater
1/4cupextra virgin olive oil
The Rest
14cremini mushroomscleaned and thinly sliced
2-3tbspchopped dill
Instructions
In a small bowl, combine white miso, ginger, Dijon mustard, shallots, lemon juice, rice vinegar, black pepper and water. Use a small whisk to mix well. Then slowly pour extra virgin olive oil as you keep stirring to emulsify. Set aside.
Serve sliced cremini mushrooms then sprinkle dill on top. Drizzle the vinaigrette as much/little as you like.
Notes
An alternative way to serve this is to marinate the mushrooms with the vinaigrette. In a large prep bowl, combine mushrooms, dill, and vinaigrette. Toss well and let it stand for 5 minutes.
Store any leftover vinaigrette in an airtight container and keep it in the fridge. Use within 2-3 days.