All Seasons Mushrooms

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All Seasons Mushrooms




Shiitake Mushroom Salad


1 Tbsp. sugar
1 Tbsp. balsamic vinegar
1 Tbsp. cider vinegar
2 Inches fresh ginger, peeled and finely grated
3 Tbsp. extra virgin olive oil
1/2 Freshly squeezed lemon
1 Small red onion, havled and sliced lenthwise
Handleful of All Seasons Shiitake Mushrooms chopped
1 Garlic clove, finely chopped
Sea salt and freshly ground black pepper


Put sugar, balsamic, and vinegar into a bowl and stir until the sugar dissolves. Take the grated ginger in your hand and squeeze juices into bowl. Add 2 Tbsp. of olive oil and lemon juice and beat well. Add onion.

Cut beets into small wedges, add to bowl, sprinkle with salt and pepper, and set aside for at least 30 min.

Just before serving, put remaining 1 Tbspn. olive oil into skillet, heat well, add mushrooms and garlic, and cook over high heat until seared but not soft. Add to bowl and toss in dressing.

Serves 4