Best Shiitake And Edamame Salad Recipes

Edamame, Quinoa, and Shiitake Mushroom Salad image

Provided by dicentra

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup fresh lime juice
2 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons hot chili sauce, such as Sriracha
1/2 teaspoon salt
1 cup uncooked quinoa
2 cups frozen shelled edamame (green soybeans)
1 cup chopped shiitake mushroom caps
1/4 cup chopped red bell pepper

Steps:

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

Tilapia with Barley, Shiitake, and Edamame Salad image

Provided by Martha Stewart

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
6 ounces shiitake mushroom caps, sliced 1/4 inch thick
3 shallots, minced (1/3 cup)
1 teaspoon minced garlic
1 1/2 cups frozen shelled edamame
3 cups cooked barley (from 1 cup dry)
1 teaspoon coarse salt
Freshly ground pepper
2 tilapia fillets (6 ounces each), halved lengthwise, or 4 fillets (3 ounces each)
1 1/2 teaspoons coarse salt
Freshly ground pepper
1/4 cup lime juice (from 4 limes)
2 tablespoons extra-virgin olive oil

Steps:

Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

Nutrition Facts : Calories 552 g, Cholesterol 43 g, Fiber 15 g, Protein 31 g, SaturatedFat 3 g, Sodium 1272 g

SHIITAKE AND EDAMAME SALAD image

Yield 6-8 184 cal

Number Of Ingredients 10

1/2 cup orange juice
2 tbsp EACH soy sauce, rice wine vinegar, honey and white miso
1 shallot or green onion
4 tbsp vegetable oil
3 tbsp sesame oil
10 medium shiitake mushrooms, sliced 1/4 inch thick
1 head lettuce or bag
2 cups baby beet greens or arugula
1 cup shelled and cooked edamame
1 tbsp sesame seeds

Steps:

Whirl orange juice, soy sauce, vinegar, honey, shallot and miso in blender. While blendeer is running add both oils (save 3 tbsp veg for later). Set aside. Heat remaining veg oil add shiitakes and and cook until browned about 3 minutes. Let cool. In a large bowl mix lettuce and greens with dressing and add shiitakes and edamame and sesame seeds.