Warm Mushroom Salad with Sesame Dressing
User Reviews
4.6
291 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 (side
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Calories
157 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Japanese
Warm Mushroom Salad with Sesame Dressing
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With just a handful of ingredients, this quick and easy Warm Mushroom Salad with Sesame Dressing can jazz up your dinner party or weeknight meal. Ready in just 15 minutes.
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Ingredients
- 9.5 oz king oyster mushrooms (eringi) (1 package)
- 5 Shiitake mushrooms
- 7 oz enoki mushrooms (1 package)
- 3.5 oz shimeji mushrooms (1 package)
- 1 bunch mizuna (Japanese mustard green) (or any soft leafy greens)
For the Sesame Dressing
- 3 Tbsp toasted white sesame seeds
- 3 Tbsp rice vinegar (unseasoned)
- 1 Tbsp mirin
- 1 Tbsp sugar
- 2 Tbsp soy sauce
For Cooking
- 1½ Tbsp neutral oil
- ½ tsp Diamond Crystal kosher salt
- 1 Tbsp sake
- 1 tsp toasted sesame oil
Instructions
- Gather all the ingredients.
To Make the Sesame Dressing
- Toast 3 Tbsp toasted white sesame seeds in a frying pan (without oil) until fragrant, about 3–5 minutes. Swirl and shake the pan once in a while for even toasting. Transfer the toasted sesame seeds into your Japanese mortar and pestle. Grind the sesame seeds about half way (this adds texture to the dressing). If you don’t have a Japanese mortar and pestle, you can use a food processor or grind between your palms.
- Combine 3 Tbsp rice vinegar (unseasoned), 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce. Then, mix in the toasted sesame seeds.
To Prepare the Ingredients
- Remove the end of 9.5 oz king oyster mushrooms (eringi) and cut the mushrooms in half, about 2 inches (5 cm) long. Then, cut them into slices.
- Discard the stems from 5 shiitake mushrooms and cut into thin slices.
- Cut off and discard the base of 7 oz enoki mushrooms and cut them in half crosswise. Then, separate them into small clusters with your fingers.
- Cut the base of 3.5 oz shimeji mushrooms and separate into small clusters by hand.
- Discard the end of 1 bunch mizuna (Japanese mustard green) and cut the mizuna into pieces 2 inches (5 cm) long.
To Cook the Mushroom Salad
- Heat 1½ Tbsp neutral oil in a large frying pan over medium heat. Add all the mushrooms to the pan.
- Sauté the mushrooms and add ½ tsp Diamond Crystal kosher salt. Then, add 1 Tbsp sake and cook covered for 2 minutes over medium-low heat.
- Add the sesame dressing and toss to coat. Drizzle 1 tsp toasted sesame oil and mix it all together.
- Right before turning off the heat, add the mizuna and quickly toss all together. The remaining heat will continue to cook the mizuna, so don’t worry that it still looks raw. Transfer to a serving dish and serve hot.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.
Notes
- Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
454mg
(19%)
Potassium
643mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
290IU
(6%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(side
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 454mg | 19% |
| Potassium | 643mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
291 reviews
Excellent
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