A healthy and delicious Japanese-inspired salad that’s ready in less than 20 minutes! This salad with mushrooms is packed with so much umami flavor. You can use any type of mushrooms and greens that you prefer or already have in the fridge. Top of the salad with any of your favorite homemade or store bought sesame or soy dressings. I love pairing this warm mushroom salad with Trader Joe’s pre-made carrot ginger and miso dressing. This is a delicious quick and satisfying meal that’s perfect on its own or as a side salad!
What you need to make this warm mushroom salad
- 6 cups of mushrooms
- Trader Joe’s carrot ginger and miso salad dressing
- 7 oz (1 bag of salad mix)
- 2 tablespoons unsalted butter
- 1 tablespoon ponzu
- Olive oil
- Salt
You can use any type of mushrooms that you prefer. In this recipe, I used beech mushrooms, king oyster mushrooms, and baby bella mushrooms. If you are doing a one stop shop at Trader Joe’s, they usually have baby bella mushrooms, crimini mushrooms, shiitake mushrooms, and white mushrooms in stock. Any of these would be great in this recipe!
I almost always have Trader Joe’s carrot ginger and miso salad dressing on hand. I love how the carrots and ginger are perfectly balanced and aren’t too overwhelming in this miso-based dressing. You can usually find this dressing in the refrigerated section next to the bagged salads section. If you can’t find this dressing at your local Trader Joe’s, I also love this mushroom salad paired with Kewpie’s Japanese deep roasted sesame dressing or a simple ponzu dressing.
My favorite salad mix from Trader Joe’s is the Champ Elysees lettuce mix. It’s a great mix of green leaf lettuce, frisée, radicchio, and carrots. This salad mix is one of my go to salad bases. However, any type of salad mix would be great with this mushroom salad.
How to make this salad with warm mushrooms
- Fill a large bowl with water and soak mushrooms or place mushrooms in a large strainer and rinse with water. Using a damp paper towel or cloth, wipe excess dirt off mushrooms.
- Cut all the mushrooms into similar bite-sized pieces and set aside.
- In a large frying pan, heat up 3 tablespoons of olive oil using medium to high heat. Add in mushrooms and sprinkle a little salt on top. Sauté mushrooms for about 10 to 15 minutes or until mushrooms are golden and water excess water has evaporated.
- Add in 2 tablespoons of unsalted butter and 1 tablespoon of ponzu. Mix everything together and cook for another 1-2 minutes or until mushrooms are golden.
- To serve, put lettuce mix into a large salad bowl. Top lettuce mix with sautéed mushrooms and dressing of choice.
Salad with Warm Mushrooms
Ingredients
- 6 cups variety of mushrooms
- Trader Joe's ginger, carrot, and miso salad dressing
- 7 oz salad mix (1 bag)
- 2 tbsp unsalted butter
- 1 tbsp ponzu
- olive oil
- salt
Instructions
- Fill a large bowl with water and soak mushrooms or place mushrooms in a large strainer and rinse with water. Using a damp paper towel or cloth, wipe excess dirt off mushrooms.
- Cut all the mushrooms into similar bite-sized pieces and set aside.
- In a large frying pan, heat up 3 tablespoons of olive oil using medium to high heat. Add in mushrooms and sprinkle a little salt on top. Sauté mushrooms for about 10 to 15 minutes or until mushrooms are golden and water excess water has evaporated.
- Add in 2 tablespoons of unsalted butter and 1 tablespoon of ponzu. Mix everything together and cook for another 1-2 minutes or until mushrooms are golden.
- To serve, put lettuce mix into a large salad bowl. Top lettuce mix with sautéed mushrooms and dressing of choice.
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