Shiitake Mushroom Salad

Christmas is just over a month away. Is anyone else feeling the joyous mood that comes with? I'm looking forward to munching festive cookies and cakes ..and oh, the creative food decorations. 'Tis the season sweet-toothed souls have been waiting for!

This post isn't about a sugary treat, unfortunately. It's got to do with dried shiitake mushrooms. Usually, I'd put these into a braised soy sauce dish. This time, however, it's going into a healthy salad.

Shiitake Mushroom and Roasted Chilli in a Salad

Two medium bowls, for this portion.

Shiitake Mushroom Salad

Ingredients:
- 5 rehydrated dried shiitake mushrooms (stems removed, sliced thinly)
- 1 medium-large red onion (sliced)
- 8 to 10 baby butterhead lettuce leaves (tear/cut into smaller pieces)
- 1 red chilli (halved)
- 1 tsp sesame seeds
- 1½ tbsp oyster sauce
- 1 to 2 tbsp cooking oil

How-to:
1) Brush red chilli with cooking oil and roast in the oven until lightly charred, about 10 minutes at 180C. Let it cool, then gently slice it into thin strips.

2) Toast sesame seeds in the oven or on the stove in a pan, until lightly browned. Set aside for later use. 

3) Heat oil in pan. Saute onions until lightly browned.

4) Add rehydrated mushrooms and oyster sauce. Stir until cooked, making sure that all the ingredients are well coated with the sauce. Then, set aside and let it cool a little.

5) Except for the sesame seeds, place all the ingredients together in a large bowl. Toss to combine.

6) Serve sprinkled with toasted sesame seeds on top.

Top, left to right: Preparing the ingredients. Roasted chilli.
Bottom, left to right : Saute onions, mushroom with oyster sauce. To assemble. 

Ready to toss!

The smoky taste from the roasted chilli was really something I looked forward to in each bite. Aah, but I do love chilli in a lot of my cooking. Oyster sauce is always flavourful so eating it with fresh greens makes this a good match.

Sauteed Shiitake Mushroom Salad