Steamed Mushroom Salad with Coriander

MAKES: 4 servings

TIME: 30 minutes

Steamed mushrooms are really kind of special: They retain much of their raw flavor and texture but gain enough body to hold together when dressed lightly. This is a favorite, whether served on a pile of greens or a mound of cold noodles.

1 pound button or other assorted mushrooms, trimmed and quartered if large

5 tablespoons extra virgin olive oil

1/4 cup chopped shallot

1 teaspoon minced garlic

1 teaspoon coriander seeds, cracked (or use ground coriander)

Salt and freshly ground black pepper

2 tablespoons sherry, balsamic, or cider vinegar

Chopped fresh cilantro leaves for garnish

01 Set up a steamer and steam the mushrooms until firm, less than 5 minutes. Remove, toss with 1/4 cup of the olive oil, the shallots, and the garlic, and cool to room temperature. (You can prepare the recipe up to this point and leave it at room temperature for up to 2 hours.)

02 Toss the mushroom mixture with the coriander, salt, pepper, vinegar, and remaining tablespoon of oil. Taste and adjust the seasoning, then garnish with the cilantro and serve.


Asian-Style Steamed Mushroom Salad. The sesame oil–ginger combo is killer here: For the olive oil, substitute 2 tablespoons peanut oil and 3 tablespoons dark sesame oil. Instead of the shallot, use chopped scallion. Add 1 teaspoon minced peeled ginger. Use rice wine vinegar instead of the other choices and use both soy sauce and a little salt for the final seasoning