Japanese-Style Marinated Mushroom Salad - cooking recipe

Ingredients

100 g baby asian greens
1 cucumber, halved lengthways, sliced
1 red capsicum, deseeded, thinly sliced
Marinated Mushrooms
1/2 cup reduced sodium soy sauce
1/2 cup mirin
1 tablespoon peanut oil
2 teaspoons sesame oil
4 garlic cloves, crushed
3 cm piece ginger, peeled, grated
600 g button mushrooms, trimmed

Preparation

Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
Serve as an accompaniment to lamb, beef or chicken.