Braised mizuna and oyster mushrooms

I am headed out of town tomorrow but I wanted to cook up my ill-advised gains from the Logan Square farmer’s market — mizuna and oyster mushrooms. I was a bit inspired by this ohitashi variation, but wanted something a bit more hearty to eat with soba. So I decided to braise the greens with ginger and dashi. This recipe may need tweaking depending on the saltiness of your dashi, etc.

Braised oyster mushrooms, turnips, and mizuna over soba

Braised oyster mushrooms, turnips, and mizuna over soba

4 medium Japanese turnips, sliced thinly
1/2 – 1 lb oyster mushrooms, sliced
1 bunch mizuna

3 tbsp diced or grated ginger
3 tbsp mirin or sake
2/3 cup dashi (from scratch or bottle)
2 tbsp soy sauce
peanut oil

cooked soba (buckwheat) noodles.

Lightly coat wok/pan with oil and cook turnips on medium-high until softened and some are lightly browned. Remove turnips and add a little bit more oil and cook mushrooms until they soften and give up liquid. Add turnips and mix. Add mirin/sake and mix well until it cooks off. Make a space in the middle, add a little more oil and cook ginger until aromatic, then mix everything. Add mizuna and mix, then add dashi and soy sauce. Simmer until broth reduces and mizuna wilts, but not too long. Serve over soba.