Servings
Font
Back
Mushroom Salad with Ginger Sesame Dressing
5 from 10 votes

Mushroom Salad with Ginger Sesame Dressing

This warm mushroom salad is tossed with bitter greens and a ginger sesame dressing, and is a perfect way to use wild, homegrown, and specialty mushrooms.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Calories: 131 kcal
Course: Side Dish, Salad
Cuisine: Japanese

Ingredients

Ginger Sesame Dressing:
  • 1 ½ tablespoons sesame seeds
  • 1 lemon juiced
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon ginger syrup Or swap 2 tsp grated ginger and 1 TB sugar
  • 1 tablespoon soy sauce or Tamari or coconut aminos
Mushroom Salad:
  • 8 ounces mushroom such as oyster, enoki, shiitake, or crimini (baby bella
  • 1 tablespoon olive oil
  • ½ teaspoon salt sea salt
  • 1 tablespoon rice vinegar
  • 2 ounces kale 2 large handfuls of greens, bitter greens like baby kale; stems removed, roughly chopped
  • 2 ounces watercress
  • 2 ounces arugula
  • 1 tablespoon sesame oil Or swap regular sesame oil, toasted

Instructions

Make the Dressing:
    Cup of Yum
  1. Toast the sesame seeds in a dry pan over medium-low heat. Stir often for 3-5 minutes, and turn off the heat when the sesame seeds turn a pale golden color.Make sure to keep a close eye on the seeds while toasting. They'll go from perfect to burnt very quickly.
  2. Pick either method below to prepare the dressing:Mortar + Pestle: Lightly crush the toasted sesame seeds using a mortar + pestle. Whisk together the seeds with the lemon juice, rice vinegar, ginger syrup, and soy sauce.Blender or Food Processor: Add the toasted seeds, lemon juice, rice vinegar, ginger syrup, and soy sauce to a blender or food processor and blend on high to crush some of the seeds. This method works best with a small blender basin instead of a large basin.Don't have a blender, food processor, or a mortar + pestle? You can skip this step. Your dressing will be slightly thinner.
Mushroom Salad:
  1. Prepare mushrooms by tearing into small pieces. (Alternatively, slice them.) If your mushrooms have a tough stem, discard and compost the stem.
  2. Heat the oil in a large pan over medium heat. When the oil is hot, add the mushrooms and salt. Gently stir the mushrooms for 2-3 minutes until the mushrooms are lightly wilted.
  3. Lower heat to medium-low. Add the rice vinegar, and cover the pan. Steam for 2 minutes.
  4. Add the sesame dressing. Use a rubber spatula to scrape all the dressing into the pan.Add the sesame oil and stir into the mushrooms.
  5. Add the bitter greens and cover the pan until wilted. If using very tender greens, they will wilt almost immediately. If using tougher greens (like kale), the greens should wilt within 1-2 minutes.Turn off the heat and serve the mushroom salad while it's still warm.

Notes

  • Serves: 4 as a side salad or 2 as a larger entrée salad.
  • For gluten-free preparation: Use gluten-free certified tamari or coconut aminos instead of soy sauce.
  •  

Nutrition Information

Calories 131kcal (7%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 557mg (23%) Potassium 303mg (6%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1416IU (28%) Vitamin C 31mg (34%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 131

% Daily Value*

Calories 131kcal 7%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 557mg 23%
Potassium 303mg 6%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1416IU 28%
Vitamin C 31mg 34%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.