February 11, 2022

Warm Mushroom Salad

I recently went to one of the best sushi places in California. It was one of those places where everything on the menu was phenomenal, not just the sushi. For one of our starter dishes, we ordered their mushroom salad and let me tell ya, I’ve never had something so simple, tasty and healthy in one bite. I was actually blown away by how good it was. Plus, I was stunned that it was served slightly warm/at room temp!

By the end of it, I was seriously scraping the bowl for more! So, kudos to them for inspiring me to create something similar. I wanted to recreate this because I just had to have more. I wanted a recipe I could always go back to since this restaurant wasn’t easily accessible to me. I created this with my own twist and I think it’s something you will really enjoy.

This salad includes red kale and red leaf lettuce, tender mushrooms, chives and a soy vinaigrette that is so savory you will be licking your bowl clean.

Now, let’s talk about mushrooms. You will want a varietal mushroom pack when it comes to this recipe. I find that when you buy them in the pack together as opposed to each individual pack you get more bang for your buck. But, if you have to purchase them separately, no worries! I like to try and get an asian mushroom variety since this is a Asian forward dish. Some of the asian mushrooms I suggest incorporating are: crimini, shiitake and oyster.  However, feel free to incorporate your mushrooms of choice.

For the salad, I like to saute them in olive oil for 2-3 minutes until they become warm and tender. This is where the warmness from the salad comes from. When they are done, you let them cool for 5 minutes then transfer them to your salad bowl and toss with dressing. It’s as easy as 1,2,3.

I know you might have one last question for me: Does this have to be served Warm?

No, it definitely does not! That is the best part. It is a versatile salad that you can meal prep, have for a weekday or weekend lunch or even accompany a nice dinner. You can serve it warm or you can cool it in the fridge before serving.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Warm Mushroom Salad

Meet the simplest yet, most flavorful salad you will ever have: Warm Mushroom Salad. Not only is it simple and flavorful, this dish is so easy to make containing only three main ingredients!




For the Warm Mushroom Salad:

  • 3 Cups Red leaf lettuce and red kale
  • 8 Oz. Asian mushroom variety or gourmet mushroom variety of crimini, shiitake and oyster mushrooms
  • 2 TBSP Chives, thinly sliced
  • 2 TBSP olive oil
  • Pinch of salt and pepper to your liking

For the Soy Vinaigrette:

  • 2 TBSP olive oil
  • 2 TBSP low sodium soy sauce
  • 1 TSP sesame oil
  • 1 TBSP coconut sugar
  • ¼ TSP salt
  • ¼ TSP black pepper
  • ¼ TSP garlic powder
  • Fresh lime juice from half a lime
  1. Make your soy vinaigrette by combining all the ingredients in a bowl. Whisk well and then transfer to your serving vessel of choice. Place in the fridge to cool.
  2. Remove your red kale leaves from its stem and place in a bowl.
  3. Cut the top about ¼ of the way down from your red leaf lettuce, you will only want the red leaf tops with a little bit of the green from below. Place in the same bowl as your kale leaves.
  4. Thinly slice your chives and measure out 2 TBSP. Add to your bowl of greens.
  5. Heat a pan over medium heat. Add 2 TBSP olive oil. Once the oil is hot, add your gourmet mushroom blend. Cook for 2-3 minutes until they have softened. Remove from heat and let cool for 5 minutes.
  6. Once the mushrooms have cooled, add them to your salad. Pour your prepared dressing over and massage the leaves and mix the salad well.
  7. Place in the fridge to cool completely for at least 30 minutes to 1 hour. This will also let the dressing soak into the leaves and mushrooms.
  8. When ready to serve.
  9. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!