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
- Heat olive oil over medium heat
- 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.
- Add garlic and ginger, cook another 5 min until soft and fragrant.
- Add chopped kale and all of the remaining ingredients. Cook until kale is softened and bright green, about 5 min.
- If mixing with cooked rice or quinoa, you can add that to the pan and cook another minute or two until everything is warm.
- Enjoy 🙂
Who else loves mushrooms as much as I do? Please leave me a comment below.