Warm Mushroom Salad with Sesame Dressing
User Reviews
4.6
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Prep Time
15 mins
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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
Description
This salad features a mix of mushrooms prepared by slicing the king oyster and shiitake mushrooms and separating clusters of enoki and shimeji mushrooms. Mizuna greens provide a fresh, peppery contrast to the warm mushrooms. The dressing is made by toasting white sesame seeds to release their aroma and grinding them partially for texture. These toasted seeds are combined with rice vinegar, mirin, sugar, and soy sauce to build a balanced sesame vinaigrette that is both tangy and subtly sweet.
The mushrooms are cooked in oil with sake, salt, and toasted sesame oil, bringing out their earthy flavors without overwhelming their natural texture. Once warm, the mushrooms are tossed with the mizuna and the sesame dressing, which adds a rich, nutty note and bright acidity. The result is a warm, textured salad that can be served as a light main dish or side, showcasing the delicate flavors of different mushroom varieties enhanced by a distinctive dressing.
Toasting the sesame seeds fresh for this salad intensifies their flavor, while partial grinding adds complexity to the dressing’s texture. The use of sake and toasted sesame oil in cooking mushrooms enriches the umami depth without overpowering the ingredients.
Ingredients
- 9.5 oz king oyster mushrooms 1 package, eringi
- 5 shiitake mushrooms
- 7 oz enoki mushrooms (1 package)
- 3.5 oz shimeji mushrooms (1 package)
- 1 bunch Mizuna or any soft leafy greens, Japanese mustard green
For the Sesame Dressing
- 3 Tbsp white sesame seeds toasted
- 3 Tbsp rice vinegar unseasoned
- 1 Tbsp mirin
- 1 Tbsp sugar
- 2 Tbsp soy sauce
For Cooking
- 1½ Tbsp neutral oil
- ½ tsp kosher salt Diamond Crystal brand
- 1 Tbsp sake
- 1 tsp sesame oil toasted
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
- Toast sesame seeds just until fragrant, about 3–5 minutes, turning to avoid burning.
- Partially grind toasted sesame seeds to retain some texture in the dressing.
- Use sake and toasted sesame oil in cooking mushrooms to deepen umami flavor.
- This recipe is attributed to Namiko Chen of Just One Cookbook, and the original images/content are copyright protected.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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