Pickled mushroom salad

This is a simple side salad that celebrates mushrooms. You can use any variety, mix it up with some more exotic types, Shiitake works well, as does a simple chestnut mushroom. Play with the thickness of the slices to vary the texture of the salad. The bok choy adds a crunch, and the onion a bit of heat. The Asian style dressing has a lovely back heat of your favourite hot sauce.

Don’t let the vegetables marinade for too long, you still want the crunch. 10 minutes maximum, so mix them just before you sear your steak.

Add the sesame mayonnaise and you have the perfect sides for any grilled meat. This being the FatSteak Club, there was only one side for this of course - a griddled rib-eye!

Step 1 - Pickle the salad

• Slice your mushrooms, not too thick, not too thin

• Thinly slice the red onion

• Slice the thick part of the boy choy, then turn and shred the green tops

• Tip it all in a bowl and give a good mix

• In a small bowl combine the soy sauce, hot sauce and rice vinegar

• Tip over the vegetables and give a good stir

 

Step 2 - Mix the mayo

• Finely chop the chives

• In a small bowl mix the mayo, chives, sesame seeds and sesame oil

• Season to taste

Step 3 - Cook your steak

• Cook your favourite steak your favourite way

• Here I seasoned and oiled two rib-eye steaks and cooked them on a hot griddle pan

• Remember to let your steak rest for at least the same amount of time it cooked, if not longer

• Slice the steak ready to serve

Give the salad a good mix, stir the mayo, and plate up for a simple supper.

 

 Ingredients - Pickled mushroom salad with steak

• 200g mushrooms

• 0.5 red onion

• 1 bok choy

• 1 tbsp soy sauce

• 0.5 tbsp siracha or your favourite hot sauce

• 05. tbsp rice wine vinegar, or white wine vinegar

• 100ml mayonnaise

• 1 tbsp chives

• 0.5 tbsp sesasme seeds

• 0.5 tbsp sesame oil