Salmon Sashimi with Pickled Pink Oyster Mushroom & Shallot Dressing

Salmon Sashimi with Pickled Pink Oyster Mushroom & Shallot Dressing
Oyster mushrooms are a delicate fan-shaped variety of the fungi family. Pink oyster mushrooms are a blushed variety. Popular at farmers' markets, they have both a delicate texture and flavour, that pairs beautifully with this salmon sashimi and shallot dressing.

Serves 4

 

Ingredients

2 tbsp Japanese plum vinegar

1 tbsp mirin

1 tsp sesame oil

½ tsp crushed pink peppercorns

1 shallot, finely chopped

400g pink and white oyster mushrooms

800g salmon sashimi, thinly sliced

Baby basil leaves, to serve

 

Method

  1. Combine the vinegar, mirin, sesame oil, salt and pink pepper in a bowl and whisk to combine. Add the shallot and mushrooms and gently toss to coat. Set aside to marinate for 10 minutes.
  2. Arrange the sashimi on a platter. Top with mushrooms dressing and basil leaves. Toss and roughly chop to serve.

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