Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Asian Mushroom Salad with Artichokes and Asparagus
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-champignons-asiatiques-artichauts-asperges-6766.jpg
PT15M
PT07M
PT22M
Trim the root part of the enoki mushrooms and divide them into small bunches, or, if using cremini mushrooms, slice them thinly.In a heavy-bottomed frying pan with a lid, heat the canola oil on medium heat. Add the minced ginger and sauté for 30 seconds. Add the enoki or cremini mushrooms and stir-fry for 2 minutes, until beginning to brown. Add 5 ml (1 tsp) soy and 60 ml (1/4 cup) water to the pan. Cover, reduce heat to low and cook for 3 minutes until the mushrooms are soft. Add the shiitake mushrooms to the pan, toss, cover again. Turn off the heat but leave the covered pan on the burner to cool slowly.In a small bowl, combine the remaining soy sauce, shredded ginger, garlic, brown sugar, sesame oil, and rice vinegar. Toss the mushrooms, asparagus, artichoke hearts, and cocktail bocconcini with the dressing. At this point the salad can be covered and refrigerated for several hours.At serving time, sprinkle the salad with the sliced green onion and sesame seeds.
4
Saputo
5
2
5
5
1 Tbsp. (15 mL) canola oil
1 tsp. (5 mL) minced ginger
1/4 lb (115 g) enoki or cremini mushroom
7 tsp. (35 mL) soy sauce
1/4 cup (60 mL) water
1/4 lb (115 g) fresh shiitake mushroom, cleaned and halved
2 thin coins peeled ginger, finely shredded
1 clove garlic, minced
2 tsp. (10 mL) brown sugar
1/2 tsp. (2 mL) sesame oil
2 Tbsp. (30 mL) rice vinegar or lemon juice
1 bunch asparagus, cut in pieces, cooked al dente
4 cooked artichoke hearts, cut into 6 wedges each
200 g cocktail bocconcini cheese, drained
1 green onions, sliced thinly on an angle
1 Tbsp. (15 mL) toasted sesame seeds (optional)
Asian Mushroom Salad with Artichokes and Asparagus
4
appetizers
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)canola oil
-
1 tsp.
(5 mL)minced ginger
-
1/4 lb
(115 g)enoki or cremini mushroom
-
7 tsp.
(35 mL)soy sauce
-
1/4 cup
(60 mL)water
-
1/4 lb
(115 g)fresh shiitake mushroom, cleaned and halved
-
2
thin coins peeled ginger, finely shredded
-
1
clove garlic, minced
-
2 tsp.
(10 mL)brown sugar
-
1/2 tsp.
(2 mL)sesame oil
-
2 Tbsp.
(30 mL)rice vinegar or lemon juice
-
1
bunch asparagus, cut in pieces, cooked al dente
-
4
cooked artichoke hearts, cut into 6 wedges each
-
200 g
cocktail bocconcini cheese, drained
-
1
green onions, sliced thinly on an angle
-
1 Tbsp.
(15 mL)toasted sesame seeds (optional)
Preparation
Trim the root part of the enoki mushrooms and divide them into small bunches, or, if using cremini mushrooms, slice them thinly.
In a heavy-bottomed frying pan with a lid, heat the canola oil on medium heat. Add the minced ginger and sauté for 30 seconds. Add the enoki or cremini mushrooms and stir-fry for 2 minutes, until beginning to brown. Add 5 ml (1 tsp) soy and 60 ml (1/4 cup) water to the pan. Cover, reduce heat to low and cook for 3 minutes until the mushrooms are soft. Add the shiitake mushrooms to the pan, toss, cover again. Turn off the heat but leave the covered pan on the burner to cool slowly.
In a small bowl, combine the remaining soy sauce, shredded ginger, garlic, brown sugar, sesame oil, and rice vinegar. Toss the mushrooms, asparagus, artichoke hearts, and cocktail bocconcini with the dressing. At this point the salad can be covered and refrigerated for several hours.
At serving time, sprinkle the salad with the sliced green onion and sesame seeds.
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
