Can Mushroom Salad with Sesame Dressing be served cold?

Yes, it can. While traditionally served warm, this recipe is just as delicious when chilled. Serving it cold creates a refreshing version similar to a raw mushroom salad, where the sesame dressing acts as a marinade that soaks into the mushrooms over time. This makes Mushroom Salad with Sesame Dressing an excellent option for summer picnics, packed lunches, or light appetizers. If you plan to serve it cold, I recommend slicing the mushrooms slightly thinner so they absorb more flavor.

Is Mushroom Salad with Sesame Dressing vegan-friendly?

Yes, it can easily be vegan-friendly. The base ingredients—mushrooms, sesame seeds, rice vinegar, soy sauce, and greens—are naturally vegan. The only ingredient you may need to check carefully is the mirin, as some brands include alcohol or sweeteners that aren’t always vegan-certified. Opt for a vegan mirin substitute or simply use extra rice vinegar and a touch of sugar. Once adjusted, Mushroom Salad with Sesame Dressing becomes a fully plant-based dish packed with nutrients, making it perfect for vegan diets.

What greens can I use if I don’t have mizuna?

Mizuna adds a slightly peppery taste that pairs beautifully with mushrooms, but it isn’t always easy to find. The good news is that Mushroom Salad with Sesame Dressing is very adaptable. Spinach works well for a milder flavor, arugula provides a peppery bite similar to mizuna, and baby kale brings a hearty texture. Even romaine or mixed salad greens can be used if that’s what you have on hand. The key is to choose a leafy green that won’t overpower the nutty sesame dressing but still offers freshness to balance the mushrooms.

Can I make Mushroom Salad with Sesame Dressing ahead of time?

Yes, you absolutely can. In fact, this is one of the reasons why Mushroom Salad with Sesame Dressing is so convenient. The sesame dressing can be made up to three days in advance and stored in the refrigerator. You can also clean and slice the mushrooms ahead of time to save preparation steps. However, I recommend cooking the mushrooms right before serving for the best texture and flavor. Reheating is possible, but freshly cooked mushrooms have a tenderness that makes Mushroom Salad with Sesame Dressing shine.

Mushroom Salad with Sesame Dressing – Delicious & Easy Recipe

Description

A warm Japanese-inspired salad made with a medley of mushrooms and tossed in a nutty sesame dressing. Light, healthy, and full of umami flavor.

Ingredients

Scale

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 greens) or other leafy greens
3 Tbsp toasted white sesame seeds
3 Tbsp rice vinegar (unseasoned)
1 Tbsp mirin
1 Tbsp sugar
2 Tbsp soy sauce
1½ Tbsp neutral oil
½ tsp Diamond Crystal kosher salt
1 Tbsp sake
1 tsp toasted sesame oil

Instructions

Toast 3 Tbsp sesame seeds in a dry pan over medium heat for 3–5 minutes until fragrant, shaking occasionally. Grind them halfway using a mortar and pestle, food processor, or by rubbing between your palms.
Mix the ground sesame seeds with 3 Tbsp rice vinegar, 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce to form the dressing.
Trim the ends of the king oyster mushrooms and cut into 2-inch slices. Slice shiitake mushrooms thinly after removing stems. Cut and separate enoki and shimeji mushrooms into small clusters. Chop mizuna greens into 2-inch pieces.
Heat 1½ Tbsp neutral oil in a large pan over medium heat. Add all mushrooms and sauté. Sprinkle with ½ tsp kosher salt.
Add 1 Tbsp sake, cover, and cook for 2 minutes on medium-low heat.
Pour in the sesame dressing and toss until all mushrooms are coated.
Drizzle 1 tsp sesame oil, stir, and turn off the heat. Quickly toss in mizuna greens with the residual heat.
Serve warm and enjoy.

Notes

Do not overcrowd the pan when sautéing mushrooms; cook in batches if necessary.
Toast sesame seeds thoroughly for the best nutty flavor.
Mizuna can be replaced with spinach, arugula, or baby kale.
Taste the dressing and adjust soy sauce, sugar, or vinegar for balance.
Leftovers can be stored in the refrigerator for 3 days or frozen for up to 2 weeks.

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 150
Sugar: 4g
Sodium: 380mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

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