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Shiitake Balsamic Vinaigrette
Courtesy of the Webmaster!
- 3 cups canola oil
- 1/2 cup sesame oil
- 1 cup water
- 1 cup red wine
- 1 cup balsamic vinegar
- 1 cup shoyu (soy sauce) 1/2 cup toasted sesame seeds
- 2-3 cups dried Shiitake mushrooms, chopped/ground into small pieces (about twice the size of a peppercorn. If some of it gets ground into powder along the way, all the better!)
Combine all ingredients in a vessel that can be shaken without leaking. Then shake that puppy! Allow to sit for 24 hours in order for the Shiitakes to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.
Other Sheltowee Farm Recipes:
Pakistani-Style Mushrooms in Pita
Shiitake and Brie "Pizzas"
Grilled Shiitake Mushrooms with Soy-sesame Glaze
Asparagus and Shiitake Mushroom Soup
Sheltowee Farm Mushroom Soup
Andrew Weil's Shiitake Teriyaki*
Shiitake Hazelnut Vegetarian Pate*
Jack Czarnecki's Chicken with Oyster Mushrooms**
Shiitake Balsamic Vinaigrette
Shiitake Fettucini
Mushroom Gravy With Noodles
Stuffed Shiitakes
Dave's Mushroom Soup
Tomato Soup with Rosemary and Oyster Mushrooms
Ziti with Chinese Sausage and Oyster Mushrooms
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