We’re having Walnut, Porcini and Morel Crusted Tilapia later this week and I needed a dressing to help jazz up the greens. There is nothing like a good warm dressing over greens, it just wilts the greens ever so slightly making it a delicious meal. The miso paste goes very well with mushroom, emulating the creaminess that some butter would bring to it (I was trying to keep it healthier). I hope you enjoy this Kitcheninspirations original dressing.
Warm White Balsamic and Mushroom Dressing
a Kitcheninspirations original recipe
Serves 4
Ingredients:
- 75 g sweet onions finely sliced
- 100 g crimini mushrooms finely sliced
- 15 g light miso dissolved in 120 mL water
- 50 mL white balsamic vinegar
- 1 clove garlic finely minced
- 1 tsp canola oil
Directions:
- Heat oil in a small pan, cook the onions until translucent. You may need to add a little bit of the miso liquid. Add mushrooms and cook down so they are quite wilted, add garlic and cook just until you can smell it. Add remaining liquid and white balsamic vinegar. Stir to combine and remove from heat.
- Serve hot over greens or Walnut, Porcini and Morel Crusted Tilapia.
I didn’t know there was a white Balsamic … how does it stand up to the dark variety?
LikeLike
Hi Sybaritica, it’s a lighter tasting white vinegar with the definite sweetness of balsamic but not the depth of flavour. I use it when I need a touch of sweetness without colour.
LikeLike
What a lovely looking dressing Eva – I’ve been meaning to get a hold of some miso for a while. It’s one of these things which I think can really open a lot of doors in the kitchen, so to speak. I bet it was a lovely meal – will be going to check out the tilapia in a second too because that sounds awesome!
LikeLike
Thanks Charles. Neither JT nor I are fond of filets without body, we prefer the sturdier, heavier fish like tilapia or halibut (definitely not sole). The fish holds up well to pan frying and perhaps even grilling, although I’ve never tried it that way. I will do the fish again with this crust, JT loved it.
LikeLike
Hi Eva,
This sounds so delicious! I really must give it a go-thank you so much Eva!
LikeLike
Thanks Green Dragonette, it was a very delicious dressing.
LikeLike
Look at that beautiful lemon thyme! Wow, hearty stock. I love warm dressings too – they just make you feel all good inside. I’m smacking my lips reading your ingredients list Eva… I think I would love this one! By the way, very neat blue hue you’re using for your photo…
LikeLike
Thanks Kelly. I’m not sure how I am accomplishing the bluish hue but it likely has something to do with how long the shutter is open! The dressing was quite tasty.
LikeLike
Love your salad dressing Eva! I’ve had mushrooms on a salad… but using the mushrooms in the salad dressing is very unique! How long do you think it would keep in the fridge if I made an extra large batch?
LikeLike
Thanks Amber, I think it should keep a few days since the mushrooms are cooked, you need not worry about them wilting or browning.
LikeLike
What a lovely dish with a great dressing. I love mushrooms and they are so good for you and this would be so yummy. I love the way you photographed it with that very pretty blue in the background xx
LikeLike
Thank you kindly Charlie. I really love a warm dressing on a bed of greens.
LikeLike
I approve of all these flavours. I love your bowl too!
LikeLike
Thank you very much Genie.
LikeLike
Eva, re: your comment about my mom. The dementia is a blessing in some ways. She doesn’t have a lot of sense of time passing and she’s been in hospital for a few things before so it’s not traumatic for her. In fact, she seems happy enough and hasn’t had any ‘poorly’ days there yet.
There have been 3 new posts since your last visit, including the ice cream one. Enjoy. 🙂
LikeLike
I was sure I replied to your comment Maria, but alas, wordpress doesn’t think so. Sorry about your Mom, sadly my Mom’s brain was 100% but it was her other abilities that made it impossible for her not be in a nursing home. I did check out your recent posts, thank you.
LikeLike
What a great recipe!! I can think of a lot of delicious food this would go well with!
LikeLike
Thanks Sammie.
LikeLike
I have about five olive oils, this makes me wonder if I have canola still. We’re a bit silly, I know. Anyway, this is fantastic. Just a beautiful recipe and makes me want to run to the mushroom vendor at the farmers market!
LikeLike
Thanks Greg, it was very tasty indeed. I have a cabinet full of oils and vinegars. Our cabinet maker thought I was a bit nuts too!
LikeLike
You know how much I love mushrooms. I’m definitely going to be trying this dressing out soon Eva. And I’d love to have that fish recipe too. 🙂
LikeLike
The fish was delicious Kristy, I think the recipe is posting tomorrow; posting every day was stressing me out way too much.
LikeLike
Oh, this sounds incredible! I used to always order a mushroom salad with a warm dressing from a now defunct local restaurant. I haven’t thought about it in years, but now I’m salivating. I want to come live with you!!!!
LikeLike
It’s interesting how food brings back such memories, isn’t it. I first had this type of wilted lettuce in a lovely little bistro walking down from Montmartre in Paris.
LikeLike
Great recipe Eva! I bet I could use this dressing on so many items! 😀 I love it when the leaves wilt a little too 😛
LikeLike
Thank you kindly Lorraine, it was indeed quite delicious.
LikeLike
I’ve never used Miso other than to make soup — and then I cannot get enough of it! I bet this “dressing” would wilt a bed of greens perfectly, bringing wonderful flavors to the salad.The next time I get some Miso — and before the Miso soup feeding frenzy begins — I need to try this recipe. I know I’m going to really enjoy it.
LikeLike
Thank you kindly John. I’ve used Miso as a butter replacement several times, and the only thing to really watch out for is the salt factor. Sissi mentioned that you can get sodium reduced, but I haven’t seen that in Canada.
LikeLike
I think I’ve seen it, too, Eva. If I run across some again, I’ll let you know the brand(s). Maybe then you’ll be able to find it.
LikeLike
Thanks John, that would be quite helpful.
LikeLike
For my mushroom obsessed family, this dressing is perfect my friend 🙂
Beautiful ingredients!
Cheers
CCU
LikeLike
Thanks CCU. It is quite tasty and you can certainly substitute any type of mushroom to what is fresh and available.
LikeLike
I’ve never considered using a warm mushroom dressing over greens before. I’ll keep it in mind for the future when I buy a 1 pound clamshell of mixed greens and can’t think of anything more imaginative that bottled Mandarin orange-sesame dressing with canned mandarin oranges and a sprinkle of sesame seeds to liven up the salad.
At least I tried. 🙂
LikeLike
I know you don’t care for wilted greens with a warm dressing, so I do appreciate the time you took to comment. Thank you, Maria.
LikeLike
Actually, I’ve seen those warm bacon dressings in some posts and thought they sounded quite interesting (it’s BACON after all) so this is not that far off. I’m just too lazy to do much to greens/salads in general rather than opening a bottle of prepared salad dressing and pouring it on.
I’ve been known to pour ranch or Caesar dressing over fillets of salmon and broil them for a quick meal for my mom and myself. Now that it’s just me, I spend even less time as she at least liked tomatoes. 🙂
I spend my time on things like making ice cream as I did yesterday. Or sourcing soju to make Nami’s latest alcoholic beverage.
In fact, I’m sauteeing mushrooms today but for something quite different. 😀
LikeLike
I do hope your Mom has adjusted to her new reality, Maria; it was unbearable when I had to put my Mom into a nursing home, so very sad. But at least you still have her around. I’m going to check out your recipe for ice cream now, hope you have posted it.
LikeLike
I know you don’t care for wilted green with a warm dressing, so I do appreciate the time you took to comment. Thank you, Maria.
LikeLike
Sounds lovely Eva. I’ll have to pick up some white balsamic. Would white wine vinegar be an adequate substitute? I’ll be watching for your crusted tilapia recipe….
LikeLike
Thanks Barb, I did use white wine vinegar on a previous day but I found that it wasn’t sweet enough so you would need to add a dash of honey or sugar.
LikeLike
Fantastic original recipe, I’ve never thought of using miso.. Miso is one of my favorite soups/flavors, so I know I’d love this one.. especially warm over greens.. mmmm! I can’t wait to see what you do with the Tilapia!
LikeLike
Thanks Smidge. JT was always weary about eating fish for leftovers but he just exclaimed that ge’s enjoying it more than he thought he would. I think it’s the rub or crust I put on them. This one was delicious for both dinner and lunch the next day.
LikeLike
Sounds understated yet still full of flavor – in short, awesome!
LikeLike
Thank you kindly Bill, it was quite tasty indeed.
LikeLike
This sounds like a delicious meal, Eva. I have never cooked with miso.
LikeLike
Thank you, Sharyn. You should try it, but beware that it’s very salty.
LikeLike
Eva, you are so creative! I love the idea of a warm mushroom dressing and I think I have never seen anything similar. (I must check what crimini mushrooms are! I have never heard of these!)
LikeLike
Hi Sissi, thank you kindly. I must confess the inspiration came from our first trip to Paris when I ate a similar delicious salad on our walk down from Montmartre. I’ve been hooked ever since. Crimini are simple brown shrooms.
LikeLike
Thank you so much, Eva. i have made some web research and here (if they taste the same) these mushrooms are sold as a brown variety of button mushrooms and called just like the white ones “champignons de Paris” (it’s funny you have got this inspiration from a Paris trip and I write about champignons de Paris 😉 )
LikeLike