One-Pot Caramelized Soy-Herb Mushroom Salad with Zesty Yuzu Vinaigrette
This vibrant salad features deeply caramelized mushrooms glazed in a savory soy-herb sauce, served warm over fresh greens and tossed with a bright, citrusy yuzu vinaigrette. It's a one-pot wonder that delivers complex umami flavors with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb mixed mushrooms (cremini, shiitake, oyster) cleaned and sliced
- 2 tbsp olive oil
- 2 tbsp soy sauce (low sodium)
- 1 tbsp maple syrup
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 4 cups mixed baby greens
- 0.5 cup toasted walnuts, roughly chopped
- 0.25 cup yuzu juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 0.25 tsp salt
- 0.25 tsp black pepper
Notes
Storage: Store leftover mushrooms and dressing separately in airtight containers in the refrigerator for up to 3 days. The mushrooms can be reheated gently in a skillet. Make-Ahead: The mushrooms can be cooked up to a day ahead and reheated. The vinaigrette can be made 2 days ahead and stored in the fridge. Substitutions: Use tamari for a gluten-free version. If yuzu juice is unavailable, use a mix of 3 parts lemon juice and 1 part lime juice. Serving Suggestions: This salad is excellent as a light main course or a substantial side dish. For added protein, top with grilled tofu or a poached egg.