- 1/2 cup grapeseed oil
- 3 tablespoons soy sauce
- 3 tablespoons yuzu juice
- 1 large garlic clove, minced
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 pounds assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced
- 1/4 cup sake
- 1 5-ounce package baby greens
- Chopped fresh chives (for garnish)
- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
- Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.