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When I was in high school, someone gave my parents an Asian-themed mishloach manos that contained enoki mushrooms, and I instantly became a fan. They bring something to the texture table that’s wholly unique, and they’re just so fun to look at! The mushrooms stay crispy even when made a day in advance and refrigerated.
3 3-ounce (85-gram) packages enoki mushrooms, trimmed and cleaned
avocado oil cooking spray or 1 teaspoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Glicks Soy Sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/4 cup Gefen Maple Syrup
1 salad steak of your choice (see note)
8 ounces (225 grams) butter lettuce, shredded
1 avocado, sliced
2 tablespoons Glicks Soy Sauce
1 tablespoon Gefen Maple Syrup
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons Tuscanini White Wine Vinegar or lemon juice
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper and lay out the enoki mushrooms. Spray or drizzle with oil, then season with salt and pepper. Roast until lightly browned and crispy, about 15 minutes.
Combine soy sauce, garlic, and maple syrup in a bowl. Add the steak and marinate for an hour, up to overnight.
Preheat your grill and grill the steak until your desired doneness, about three to four minutes per side for a thin cut or about 12 minutes per side for a thick cut. Allow to rest, then slice.
To assemble the salad: Combine the dressing ingredients and dress the lettuce, then add sliced avocado, sliced steak, and crispy mushrooms.
Photography by Hudi Greenberger. Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamaoui.
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