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–+ servings

Nobu Mushroom Salad Recipe

Carolyn Richardson
Before diving into the dazzling world of Nobu Mushroom Salad, let’s chat about what pairs wonderfully with this dish. The rich flavors of the salad complement so many elements.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Japanese
Servings 4
Calories 155 kcal

Equipment

  • Large skillet

Ingredients
  

  • 1½ Tbsp neutral vegetable oil
  • ½ tsp Diamond Crystal kosher salt
  • 1 Tbsp sake
  • 1 tsp toasted sesame oil
  • 1 tsp chili oil
  • 9 ½ oz king oyster mushrooms also known as eringi, 1 package
  • 5 fresh shiitake mushrooms
  • 7 oz enoki mushrooms 1 package
  • 3 ½ oz shimeji mushrooms 1 package
  • 1 bunch mizuna Japanese mustard greens, or substitute with any tender leafy greens
  • For the Sesame Dressing:
  • 3 Tbsp toasted white sesame seeds
  • 3 Tbsp unseasoned rice vinegar
  • 1 Tbsp mirin
  • 1 Tbsp granulated sugar
  • 2 Tbsp soy sauce or tamari for gluten-free
  • 1 tsp freshly grated ginger

Instructions
 

  • Start by gathering all your ingredients. Clean the mushrooms gently with a damp cloth to remove any dirt. Slice the king oyster mushrooms into strips. For shiitake, remove the stems, then slice them.
  • In a large skillet, heat the vegetable oil over medium heat. Add the sliced king oyster mushrooms first. Cook for about 3 minutes until they soften. Next, add the shiitake mushrooms, enoki, and shimeji. Sprinkle with salt. Sauté for another 4-5 minutes until everything is golden and aromatic.
  • Once the mushrooms have cooked down, toss in the mizuna. Stir gently until the greens are wilted but still vibrant. This should take just a couple of minutes.
  • In a small bowl, combine the sesame seeds, rice vinegar, mirin, sugar, soy sauce, and ginger. Whisk until well-blended. Taste it – adjust the seasoning if needed.
  • Transfer the warm mushroom mixture into a large bowl. Pour the sesame dressing over it. Mix gently, so all mushrooms and greens are nicely coated.
  • Serve immediately for warm salad goodness, or let it cool down and serve it chilled. Either way, you’re in for a treat!

Notes

  • Choosing Mushrooms: Use a variety of mushrooms for the best flavor. Freshness is key.
  • Don’t Overcook: You want a slight crunch in your mushrooms. Overcooking will lead them to become mushy.
  • Customize Your Greens: If you can't find mizuna, spinach or arugula works just as well.
  • Tweak the Dressing: For a spicy kick, add more chili oil or incorporate some sriracha.
  • Serve it Cold: This salad can be enjoyed cold. Make it in advance, refrigerate, and serve chilled.

Nutrition

Calories: 155kcalFat: 8.4gSaturated Fat: 3.6gSodium: 539mgFiber: 3gSugar: 5gVitamin A: 1IUVitamin C: 4mgCalcium: 1mgIron: 7mg
Keyword nobu mushroom salad recipe
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