I love Japanese food and we’re lucky to have a number of excellent spots in our area. This warm mushroom salad was inspired by a delicious salad I had at one of them! The warm mushroom salad at Kru was not something I would have typically ordered. However, my dining companion was a big fan and strongly recommended it. I’m so glad we did!
This warm mushroom salad is served with a crunchy, fresh asian slaw. I’ve used regular cabbage as well as napa cabbage for the slaw. The miso ginger dressing provides great flavor to the cabbage and carrot. The cold, crunchy slaw creates a great textural and temperature contrast to the warm, earthy mushrooms.
Speaking of mushrooms, I used a mix of maitake, trumpet, and fresh shiitake mushrooms. Avoid using dried shiitake as they will cook a little differently in this recipe. The flavor of the Asian mushrooms really complements the flavors of this mushroom salad. Other mushrooms would be okay in this recipe, but I like this mushroom salad as an opportunity to branch out from more familiar portobello, button, and crimini mushrooms. And in my opinion, these caramelized mushrooms make the dish. I eat them by themselves, and have been known to double the mushroom quantities in this mushroom salad.
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Warm Mushroom Salad with Asian Slaw
- 4 cups shredded cabbage or napa cabbage (about 10 ounces)
- 1/2 cup grated carrot (1 small carrot)
- 1/2 cup miso ginger dressing (see note)
- 2 tablespoons canola oil or butter
- 1 small shallot, minced (1 ounce)
- 9 ounces sliced fresh mushrooms (mix of maitake, trumpet and shiitake)
- Sesame seeds, for topping
- Chives, for topping
In a large bowl, combine shredded cabbage and grated carrot. Toss with miso ginger dressing and set aside.
Heat oil or butter in a large pan over low heat. Stir in shallots and let cook about 5 minutes. Increase heat to medium low, then stir in mushrooms to coat and let cook without disturbing 5 to 7 minutes. Flip mushrooms and let cook another 5 minutes until slightly browned on each side.
Remove mushrooms from heat. Transfer on top of cabbage slaw. Sprinkle with sesame seeds and chives. Serve immediately.
The key to caramelizing the mushrooms in this recipe is to leave them undisturbed. It lets the mushrooms get brown and toasted and super delicious.
Use canola oil instead of butter or another oil with a high smoke point.
Be sure to use a gluten free miso paste such as this one in the dressing.
Looking to add to this salad? Grilled shrimp or chicken would be a nice addition. Or you can serve your choice of protein on the side with noodles or brown rice to make it a meal.
Check the Fridge
Want to make this mushroom salad a meal? You can add my baked marinated tofu to this salad and serve it with noodles or brown rice to keep it gluten free. For those who are mushroom averse, you can serve the warm mushrooms on the side of the Asian slaw.
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