Button Mushroom Vinaigrette

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Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

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This mushroom vinaigrette, with its faint but refreshing ginger taste, is a winner as a first course or a side dish—especially for those who do not care for garlic in a vinaigrette sauce. It is usually served cold, but this dish is also very good hot. The sauce is rich and rather tart. When cold, serve it with cold roast pork as a side dish.


  • 5 tablespoons vegetable oil
  • 8-10 scallions, chopped, white and green parts separated
  • pound small button mushrooms, washed and trimmed
  • 1 inch fresh ginger, peeled and finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons white wine vinegar


  • Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the white scallions and let them sizzle, releasing their aroma. Add the mushrooms and, sliding the wok scoop or a metal spatula to the bottom of the wok, turn and toss the mushrooms constantly for about 1 minute. Lower the heat to medium and continue to cook the mushrooms, which will gradually start oozing out water.
  • Put the ginger into a garlic press in about 3 batches, adding 2-3 drops of water each time, and squeeze the juice over the mushrooms. Add the minced ginger that was squeezed through the press as well, discarding the pulp inside. Add the salt, sugar, and 2 tablespoons of the vinegar. Continue to cook the mushrooms for about 10 minutes over a fairly high heat, stirring from time to time. At the end of the cooking, the sauce should be rich and tart. Add the remaining vinegar and the green scallions, and stir to mix.
  • Remove from the wok, allow to cool, then chill in the refrigerator for several hours or overnight. Serve cold.

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