Warm Mushroom and Kale Salad

Prep time: 5 min, Cook time: 15 min

I recently tried warm mushroom salad for the first time at an upscale Japanese restaurant and I have been dreaming about it ever since!

It was warm, savory, salty and full of flavor. I’m sure I didn’t create a perfect replica but I did figure out how to capture the essence of the dish, and also added some of my own twists of course.

I was also super excited to see shitake and oyster mushrooms at my local grocery store so I splurged on both. You could use any kind or combination of mushrooms you like, though. Just adjust your cooking times as needed. Meatier mushrooms tend to take a little longer to cook.

I’m the only mushroom lover in my house, so this made a pretty hearty single serving for dinner. It could easily be split and served as a side or doubled to share.


  • 2c chopped mushrooms (I used a mix of shitake and oyster)
  • 1 T olive oil
  • 1 T garlic, minced
  • 1 t fresh ginger, chopped
  • 1 c kale, roughly chopped
  • 1/2 t rice vinegar
  • 1/2 t sesame oil
  • 1 t soy sauce
  • Pinch of red pepper flakes
  • Pinch of sea salt (add to taste)
  • Optional: serve with 1/2 c cooked quinoa or brown rice to make a hearty bowl


  1. Heat olive oil over medium heat
  2. Add chopped mushrooms and cook until they start to soften and release moisture. My mix of mushrooms took about 5 min, but meatier varieties will take a little longer. Sprinkle with a little sea salt to help them release moisture.
  3. Add garlic and ginger, cook another 5 min until soft and fragrant.
  4. Add chopped kale and all of the remaining ingredients. Cook until kale is softened and bright green, about 5 min.
  5. If mixing with cooked rice or quinoa, you can add that to the pan and cook another minute or two until everything is warm.
  6. Enjoy 🙂

Who else loves mushrooms as much as I do? Please leave me a comment below.

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