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
Cut the cooked potatoes into a fine dice and place in a large bowl. Use a sharp knife to skin the fillet, then mince the flesh. Add the salmon to the bowl along with the parsley, 3 tablespoons olive oil, the onions, salt, pepper, and egg. Mix thoroughly and form into 3-inch patties. Put the panko into a pie plate and set it next to your stovetop along with the patties.
Step 3
One by one, coat the rissoles with the panko. Heat a large skillet and, when hot, add the rest of the olive oil. Add the rissoles to the pan in a single layer. Sauté until crispy, about 5 minutes on each side. When serving, pass the aioli separately.
Serves 4