Wild Mushroom and Snow Peas Salad | Recipe | Quick & Easy

I was in the mood for an Asian-inspired salad and concocted this dish.  While it can be eaten warm, it was rather enjoyable cold.  I used a combination of baby bellas, crimini and oyster mushrooms.  In hindsight, I should have added some toasted sesame seeds and sliced a few green onions for garnish.  I included sesame seeds in the recipe below, but guessed on the amount.  Add what looks right to you.

Wild Mushroom and Snow Peas Salad
Yields: 4-6 servings

8 oz wild mushrooms, sliced
8 oz snow peas
3 Tbsp sesame oil, divided
2 tsp garlic chili paste
5 Tbsp soy sauce, divided
1 green onion, thinly sliced
2 Tbsp rice vinegar
1 Tbsp mirin
1 Tbsp sesame seeds, toasted
salt, pinch

1. Heat 1 Tbsp sesame oil in a large non-stick skillet over Medium heat.  Add mushrooms and a pinch of salt.  Cover with a lid and cook until water is released, about 4 minutes.  Stir occasionally.  Remove to a bowl.
2. In the same pan, add snow peas, garlic chili paste, and 3 Tbsp soy sauce.  Stir fry, approx 3 minutes.  Add green onions and stir fry, 1 additional minute, until snow peas are tender crisp.  Add snow peas to mushrooms. 
3. Combine 2 Tbsp sesame oil, 2 Tbsp soy sauce, rice vinegar, and mirin.  Pour over mushrooms and snow peas.  Add sesame seeds and stir well to combine.
4. Place in the refrigerator for 1 hour or overnight.  Mix well and serve.