Warm Sochan & Shiitake Salad with Green Garlic
A Seasonal Recipe from Trefoil Gardens in Woodstock
At Trefoil Gardens in Woodstock, Georgia, we love celebrating the flavors that grow right here in our edible landscape. This warm woodland-inspired salad highlights tender sochan greens, earthy log-grown shiitake mushrooms, and fragrant green garlic, all gently wilted into fresh lettuce and finished with bright cilantro.
It’s simple, nourishing, and deeply seasonal, the kind of dish that connects the field directly to the table.
Serves 2–4
Ingredients
4 cups fresh lettuce, torn into bite-sized pieces
1 bunch sochan, chopped (tender stems included)
1 cup log-grown shiitake mushrooms, sliced
2 stalks green garlic, thinly sliced
¼ cup fresh cilantro, chopped
2 Tbsp olive oil (or half olive oil, half sesame oil)
1 Tbsp tamari or soy sauce
1 tsp rice vinegar or apple cider vinegar
½ tsp honey or maple syrup (optional)
Pinch crushed red pepper (optional)
Salt to taste
Toasted sesame seeds (optional garnish)
Instructions
1. Blanch the Sochan
Bring a pot of salted water to a boil. Blanch sochan for 1–2 minutes until just tender. Drain well and gently squeeze out excess moisture. Roughly chop.
2. Sauté the Aromatics
Heat oil in a skillet over medium heat. Add green garlic and cook 1–2 minutes until fragrant.
3. Cook the Shiitakes
Add sliced shiitake mushrooms and sauté 5–7 minutes until browned and slightly caramelized.
4. Combine
Stir in chopped sochan, tamari, vinegar, honey (if using), and crushed red pepper. Cook 2–3 minutes more.
5. Toss Warm
Place torn lettuce in a large bowl. Spoon the warm mushroom-sochan mixture over the greens and toss gently to lightly wilt.
6. Finish
Fold in fresh cilantro and sprinkle with sesame seeds. Serve immediately.