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Mushrooms tossed with Dijon mustard sesame sauce
Fresh mushrooms are blanched, drained and coated in a creamy Dijon mustard sesame sauce, then chilled so every bite turns cool, tangy and deeply savory.
Instructions
- 1
Wash the mushrooms clean and drain them.
- 2
Boil a pot of water and blanch the mushrooms briefly.
- 3
After blanching, take it out and drain the water.
- 4
Mix the sauce ingredients.
- 5
Mix the sauce evenly.
- 6
Pour the sauce over the mushrooms and mix well.
- 7
Sprinkle some chopped green onions and refrigerate.
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Ingredients
Main Ingredients
- shimeji mushroom200g
- Black pepper powder1/4 tsp
Seasonings
- Dijon mustard2 tsp
- sesame paste2 tsp
- Salt1 pinch
- Sugar1/2 tsp
- Sesame oil1/2 tsp
- light soy sauce1/2 tsp