Many home cooks use tamari and soy sauce interchangeably. While similar, production methods differ. Tamari, judged to be richer-tasting and more refined, is made with fermented soybeans while soy sauce is made from soybeans and wheat and is perceived as saltier.
Ingredients
For the mushrooms:
- 2 pounds mixed mushrooms, such as oyster, king, cremini, maitake, shiitake, portobello, or others
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
For the vinaigrette and for serving:
- 1 1/2 tablespoons tamari or soy sauce
- 2 teaspoons peeled and grated fresh ginger
- 1 clove garlic, peeled and coarsely chopped
- 2 tablespoons rice vinegar
- 1/3 cup extra virgin olive oil
- 5 cups mixed salad greens, such as baby lettuces or baby kale
- 2 scallions, trimmed, white and green parts sliced thinly on a diagonal Toasted sesame seeds, for garnish (optional; black, white, or a mix)
Directions
Step 1
Wipe the mushrooms clean, trim, and cut into quarters or bite-size pieces. Transfer to a mixing bowl. Drizzle the mushrooms with olive oil and season lightly with salt; stir gently to coat evenly. Heat a large skillet over medium-high heat. Tip the mushrooms into the pan, working in batches if necessary. Sauté, stirring occasionally, until the mushrooms are nicely browned and have
given up their liquid. Let cool.
Step 2
In a blender or small food processor, combine the tamari, ginger, garlic, and rice vinegar. Pulse until the mixture is well blended. With the machine running, slowly add the olive oil and process until the mixture is emulsified.
Step 3
Dress the greens lightly with the vinaigrette and make a bed in the bottom of a shallow bowl. Lightly dress the mushrooms (still in the skillet) with some of the remaining vinaigrette and arrange on top of the greens. Sprinkle with scallions, and if desired, sesame seeds.
Serves 4