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Oyster mushrooms
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| For the mushrooms: 1 very large handful of oyster mushrooms (about 100g) 1 very large handful of fresh shiitake mushrooms (about 8) | |
| 1 tablespoon | pale sesame oil, (not the dark stuff) |
| 1 tablespoon | Chinese black vinegar |
| 1 tablespoon | tamari, (or a good soy sauce) |
| 2-3 drops | dark, toasted sesame oil |
Gently tear any large oyster mushrooms in two. Discard any stalks that look too tough. Destalk your shiitakes and slice the caps thickly.
Warm the pale sesame oil in a frying pan over a medium heat. Toss in the mushrooms when the oil is hot and sauté them until golden in patches (5-7 minutes is ample).
Remove the mushrooms to a shallow dish or a large bowl and pour over the remaining ingredients. Toss well and leave to marinate for at least 1 hour. Cover and refrigerate if you’re keeping them for longer. Drain before serving.
For the dressing:
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