Are you a big fan of mushrooms? Packed with antioxidants, B vitamins, and a host of amazing nutrients, mushrooms are a treasured ingredient in Japanese cuisine.
We savor mushrooms’ deep, complex flavors and use them to create umami-packed dashi broth, add them in stews and soups, deep fry them for tempura, and sauté them for simple salads like this Warm Mushroom Salad with Sesame Dressing (きのこの胡麻和え温サラダ).
In this recipe, I used some of the most flavorful and nutritious mushrooms – shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, and enoki mushrooms – but you can certainly experiment with the varieties of mushrooms available. The assortment of wild mushrooms works just as beautifully in this warm salad. The idea is to use different mushrooms to create a satisfying texture.
Tips on Cooking Warm Mushroom Salad
To achieve a deep, flavorful sear, make sure your frying pan is hot enough before you add in the mushrooms. Depending on the type of mushrooms, you may want to add them in succession so the meatier ones get cooked first.
Keep the mushrooms spread out in a single layer without crowding the pan. Add in a pinch of salt to help draw out the moisture and then leave the mushrooms untouched until they achieve a rich brown color on the edges. And remember it’s always better to overcook mushrooms than undercook them.
Warm Mushroom Salad Pair with Sesame Dressing
Once the mushrooms become slippery-crisp and hot, toss them with the classic Japanese sesame dressing, then add in fresh peppery mizuna (or any leafy vegetables like baby spinach, shungiku/chrysanthemum leaf, watercress, or arugula) and let the mixture soak up all the flavor. The result is a savory, nutty, and tangy salad and a versatile side to go with everything.
Serve this Warm Mushroom Salad with Sesame Dressing alongside steamed rice, teriyaki salmon (or agedashi tofu for vegetarian) and miso soup, you have an everyday meal that is hearty and totally satisfying.
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Warm Mushroom Salad with Sesame Dressing
Ingredients
- 9.5 oz king oyster mushrooms (eringi) (1 package)
- 5 shiitake mushrooms
- 7 oz enoki mushrooms (1 package)
- 3.5 oz shimeji (brown beech) mushrooms (1 package)
- 1 bunch mizuna (Japanese mustard green) (or any soft leafy greens like baby spinach, watercress, chrysanthemum leaf, and arugula)
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 (brown beech) 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
Nutrition
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