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Candying the portobello mushroom strips creates a mushroom jerky that is irresistible — the true star of this salad. You can change up the components in the salad, using whatever’s in your fridge. You’ll be making this jerky again and again. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon Tuscanini Balsamic Vinegar
salt, to taste
pepper, to taste
2 large portobello mushrooms, cleaned and sliced into strips
1 cup pomegranate seeds
2 cups kale, chopped into bite-sized pieces
1 small cucumber, scooped and sliced into half-moons
1/4 cup thinly sliced red onion
1/4 cup shredded red cabbage
1/4 cup alfalfa sprouts
2 tablespoons roasted salted sunflower seeds
1/4 cup Mighty Sesame Tahini paste
2 tablespoons Gefen Honey
2 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
2–4 tablespoons water (to reach desired consistency)
salt, to taste
pepper, to taste
Prepare the mushrooms: In a bowl, combine olive oil, brown sugar, vinegar, salt, and pepper, stirring until the brown sugar dissolves. Add the portobello mushroom strips to the bowl and toss them gently to coat evenly with the sweet mixture. Marinate for about 15–20 minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Meanwhile, mix the dressing ingredients in a bowl; set aside.
Line a baking sheet with Gefen Parchment Paper. Place marinated mushroom strips on the baking sheet, and bake for about 20 minutes, turning them over in the middle, until they take on a jerky-like texture.
Assemble the salad by combining all salad components in a large bowl and then top with mushroom jerky. Drizzle dressing over the salad and enjoy!
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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