Izakaya Shroom Salad

This came out of nowhere. So tasty, it transported me to a cozy little izakaya in Tokyo. I've used King Oyster mushroom, a new favorite. Key is the green yuzu kosho (never leave home without it!).

king oyster mushrooms, sliced

rice wine vinegar

rapeseed oil

maldon sea salt

green yuzu kosho

1. lightly dredge mushrooms with oil
2. saute mushroom slices on high heat until lightly browned on both sides
3. make vinaigrette using oil, rice wine vinegar, kosho, salt