Aromatic White Oyster Mushroom Mustard Salad
A Refreshing Mustard Salad with Plenty of Vegetables and White Oyster Mushrooms (Baekseon)
For those who love salads and fresh vegetables, I’ve prepared a vibrant mustard salad packed with Baekseon white oyster mushrooms and an abundance of crisp vegetables. This dish offers a delightful combination of the mildly pungent kick from mustard, the subtle earthiness of mushrooms, and the satisfying crunch of fresh produce, making it a perfect appetizer or a refreshing side dish.
Main Ingredients- Baekseon white oyster mushrooms 400g
- Peeled shrimp 200g
- Cucumber 1
- Carrot 1
- Chives (or green onions) 1/4 bunch
Cooking Instructions
Step 1
First, select 400g of Baekseon white oyster mushrooms from the mixed variety. Rinse them thoroughly under running water and then drain them well to remove excess moisture.
Step 2
Gently tear the mushrooms into smaller, bite-sized pieces. Blanch them briefly in boiling water, then immediately shock them in cold water. Squeeze out as much water as possible. If using shrimp, blanch the peeled shrimp as well, rinse under cold water, and drain. Thinly julienne 1 cucumber and 1 carrot. Cut the chives (or green onions) into approximately 5cm lengths.
Step 3
In a large mixing bowl, combine the prepared white oyster mushrooms, shrimp, julienned cucumber, carrot, and cut chives.
Step 4
Now, let’s make the mustard dressing. In a separate small bowl, whisk together 1 Tbsp mustard powder, 3 Tbsp soy sauce, 3 Tbsp vinegar, and 3 Tbsp water. Add 1 Tbsp sugar, 1 Tbsp lemon juice, and 1 Tbsp minced garlic. Stir until all the ingredients are well combined to create the dressing.
Step 5
Pour the prepared mustard dressing over the ingredients in the large bowl. Gently toss everything together with your hands to ensure the dressing coats all the ingredients evenly. Transfer to a serving dish, garnish with a sprinkle of sesame seeds if desired, and your delicious White Oyster Mushroom Mustard Salad is ready to be enjoyed!
