Market Recipe: Marinated Mushroom and Bok Choy Salad
![](https://texasfarmersmarket.org/wp-content/uploads/2024/08/IMG_4226-980x1306.jpg)
Market Recipe: Marinated Mushroom and Bok Choy Salad
by Mueller Market Chef Julia Whitehorn
Featured Ingredients:
- Pickled Mushrooms – 36 General
- Bok Choy – Bouldin Food Forest
- Green Onions – Bouldin Food Forest
- Chives – Munkebo Farm
- Mad Hatter Sweet Peppers – Simple Promise Farms
Dressing Ingredients:
- 1/4 cup Mushroom Pickling Liquid
- 2 tbs Tamari or Soy Sauce
- 1 tbs Honey
- 1/2 tsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp White Pepper
Directions:
- Prepare bok choy by flattening out the leaves and stacking them on top of each other.
- Next, roll the leaves up (similar to a burrito or cigar) and slice the roll of leaves into thick strips. (Photo for reference)
![](https://texasfarmersmarket.org/wp-content/uploads/2024/08/IMG_4207.jpeg)
- Slice remaining veggies/herbs and add everything to a large salad or mixing bowl.
- Strain the mushrooms from the pickling container and add them to the salad, meanwhile reserving the liquid for the dressing.
- Whisk together the rest of the dressing ingredients, seasoning to taste.
- Pour dressing over the mushrooms mix and toss to combine.
- Serve immediately or allow the salad to marinate in the fridge for 2 hours as a chilled summer side dish
![](https://texasfarmersmarket.org/wp-content/uploads/2024/08/Recipe-photos-for-website.jpg)
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