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Monday, August 11, 2014

Edamame, Cucumber and Shitaki Mushroom Salad

THE MUSHROOM COUNCIL MUSHROOM INFOGRAPHIC

I haven't had time to write up a post about all my fabulous fitness finds from the conference, so I thought I'd give you some helpful info about the benefits of mushrooms and a super tasty recipe today.

Did you know that mushrooms are really a superfood with a ton of health benefits?  I didn't realize their nutritional value until recently.  I think its fabulous because I love mushrooms, especially shitaki mushrooms like the ones in this dish. 

This salad is so delicious, and also comes with the added bonus of being healthy and super quick and easy.  I brought it to Adam's birthday dinner at my in-laws and wasn't sure how it would go over, but it was a huge hit.


Edamame, Cucumber and Shitaki Mushroom Salad

1 English cucumber cut in half lengthwise, and then thinly sliced
1 cup shelled edamame
1oz dried shitaki mushrooms, sliced, or crumbled

1 tsp toasted sesame oil
1 tbls low sodium soy/tamari/coconut aminos
2 tbls unseasoned rice vinegar

Place edamame and mushrooms in a bowl and cover with boiling water.  Let sit for 10 minutes and then drain.  Combine edamame and mushrooms in a serving bowl with cucumber.  Pour dressing ingredients over top and toss well.

I have entered this recipe into the November 2014's No Croutons Required link up.