Something great about the supermarkets here in Seoul is that you can often find fresh vegetables relatively inexpensive. Going to the market, I saw a package of assorted mushrooms that had my favorite king oyster mushrooms, bundled along with shitake and enoki. There are different textures to these mushrooms: king oyster are quite meaty, shitake are silky smooth, and enoki have a slight crunch to them.
Pairing these mushrooms with sweetened pistachios and tart tomatoes gives a variety of textures and tastes, which makes this salad ideal for a meal-starting appetizer!
Serving size: 2
2 pieces king oyster mushrooms
6 pieces shitake mushrooms
1/2 cup enoki mushrooms
2 cups spring greens
1 cup cherry tomatoes
1/3 cup pistachios
1/2 tbsp. mirin
1/2 tbsp. cooking oil
black pepper and salt, to taste
1) Remove shell from pistachios and gently rub under a kitchen towel to remove the skin.
2) Toast pistachios in skillet over medium heat. Add mirin and continue toasting until all pistachios are slightly glazed.
3) Remove pistachios from heat and set aside for 5 minutes. Roughly chop pistachios in a food processor.
4) Prepare mushrooms by removing stems and cutting into 1/2 inch pieces. Wash tomatoes and cut into halves.
5) In a large skillet over medium heat, add cooking oil, king oyster and shitake mushrooms. Season with black pepper and salt. When thoroughly cooked (about 6 minutes) remove from heat and set aside.
6) In the same skillet, lightly toss the enoki mushrooms until softened (about 3 minutes). Remove from heat and set aside.
7) In the same skillet, add cherry tomatoes and season with black pepper and salt. When tomatoes start to develop a slight char, remove from heat and set aside.
8) To assemble salad, layer the pistachios on the bottom and then top with spring greens, mushrooms, and cherry tomatoes. Serve salad warm.