Grilled salad with Swollen-Stalked Cat Mushrooms and miso orange dressing

  • Preparation: 40 min
  • Cooking: 10 min
  • Portions: 4


    200 g Swollen-stalked cat mushroom clean and sliced

    200 g small Bok choy sliced in half

    50 g pinenuts

    2 tbsp vegetable oil

    1/2 finely sliced red ognon

    1/4 cup white vinegar

    1/4 cup water

    1 tbs sugar



    30 g chopped grey shallots 

    150 g fresh orange juice

    40 g miso damari Massawippi

    30 g porcini mustard

    50 ml canola oil 

    3 g  coriander powder


Mix vinegar, water, sugar and salt. Marinate the onion for 30 min. Filter and set aside onion.

In a bowl, whisk all ingredients for the dressing and set aside.  

In oil, fry the Swollen-stalked Cat mushroom golden brown. Season.  

On the BBQ or in a hot skillet sautee the bok choy.  

Place bok choy, mushrooms and garnish with pine nuts and marinated onions. Add dressing. Serve.

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