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King Oyster Mushroom Salad served with sesame and chili.

King Oyster Mushroom Salad

  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 to 3 servings 1x
  • Category: Salad, Side Dish
  • Method: Steaming and Mixing
  • Cuisine: Thai, Asian
  • Diet: Vegetarian

Description

A flavorful and healthy Thai-inspired King Oyster Mushroom Salad made with steamed mushrooms, aromatic chili oil, sesame, and fresh herbs. This salad is light, spicy, and full of umami flavor, perfect as a side dish or a main for vegetarian and vegan meals.


Ingredients

Scale
  • 6 King oyster mushrooms, halved
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp pepper powder, mixed with 1 tsp pepper flakes
  • 1 dried chili pepper, cut into small sections
  • 2 fresh Thai red peppers, cut into small circles
  • 1 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 3 tbsp hot oil for drizzling
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • Chopped spring onion and coriander for garnish

Instructions

  1. Slightly wash the king oyster mushrooms to remove any dirt on the surface, then halve each mushroom.
  2. Place the mushrooms in a steamer and steam for 10 minutes until softened.
  3. Transfer the mushrooms out, let them cool slightly, then shred by hand into thin pieces.
  4. In a large bowl, combine salt, sugar, dried chili pepper, fresh pepper circles, pepper powder, chopped garlic, and chopped ginger.
  5. Heat the oil until very hot, then drizzle it over the aromatics to release their aroma.
  6. Add oyster sauce, sesame oil, light soy sauce, and toasted sesame seeds to the bowl, and mix everything well.
  7. Add the shredded mushrooms and toss until fully coated with the dressing.
  8. Let the salad rest for 5 minutes so the flavors blend together.
  9. Mix in chopped spring onion and coriander, then transfer to a serving plate and garnish with more herbs before serving.

Notes

  • For a vegan version, replace the oyster sauce with a mushroom-based or soy alternative.
  • Adjust chili levels to your taste preference for mild or extra spicy versions.
  • Serve warm or chilled, both ways taste great.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 130
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: King oyster mushroom salad, Thai salad, mushroom salad recipe, easy king oyster mushroom salad, Asian mushroom salad, vegan Thai salad, spicy mushroom salad