This delicious easy recipe is from Isa Does it cookbook or you can find it at isachandra.com . I liked to eat it in sandwich form or you can eat it as a salad! The shiitakes make for a meaty experience without the meat! Love this one and I hope you do too.
For the pickled veggies:
1/2 cup rice vinegar
2 tablespoons sugar sugar
1 scant cup thinly sliced radishes
1 scant cup thinly sliced cucumbers
For the dressing:
4 tablesoons almond butter
3 tablespoons pickling liquid
1 tablespoon sriracha (or more to taste)
1 to 2 tablespoons water
For the shiitakes:
1 tablespoon peanut oil
1/2 lb whole shiitakes, stems trimmed
2 cloves garlic, minced
1 tablespoon tamari or soy sauce
For the toppings:
12 oz crisp salad greens (like romaine)
1/2 cup mint leaves
1/2 cup cilantro
Prepare the veggies:
Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.
When the pickled veggies are done, prepare the dressing:
Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.
Prepare the shiitakes:
Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.
Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.