Warm Mushroom Salad w/ Greens & Sesame

Have I told you about my new food blogger crush? I’ve been a little bit obsessed lately with the blog Just One Cookbook. The Japanese-American author, Nami, is a genius. This warm mushroom salad is one of my favorites of hers, modified slightly. It’s a simple, quick (less than 20 minutes) and delicious veggie side dish to pair with literally anything, all year round.

You can make this salad with any mushrooms that are available. The idea is just to have a little bit of texture, flavor, and size variety. Go with whatever you’ve got. My favorites are shiitakes, shimejis, and maitakes (also known as hen of the woods, not to be confused with chicken of the woods).

For greens, you can use any light, peppery leafy green that wilts nicely in a warm salad. I use Japanese mizuna because I have access to it, but arugula, spinach, or watercress would work great too.

In the original recipe, I found Nami’s mushroom cooking tips super helpful and spot on. She says:

To achieve a deep, flavorful sear, make sure your frying pan is hot enough before you add in the mushrooms. Depending on the type of mushrooms, you may want to add them in succession so the meatier ones get cooked first. Keep the mushrooms spread out in a single layer without crowding the pan. Add in a pinch of salt to help draw out the moisture and then leave the mushrooms untouched until they achieve a rich brown color on the edges. And remember it’s always better to overcook mushrooms than undercook them.

Now go forth and eat all the shrooms.

Warm Mushroom Salad

This simple, delicious warm mushroom salad is a perfect way to using any mushrooms you've got, with a yummy sesame flavor twist!
No ratings yet
Print Pin Ratings & Comments
Active Time: 5 minutes
Inactive Time: 15 minutes
Servings 2



  • 5-6 large shiitake mushrooms, stems removed and sliced
  • 1 package shimeji mushrooms, removed from base and separated, 3.5 oz
  • 1 small handful maitake mushrooms, roughly separated, 3-4 oz
  • 1 bunch mizuna, arugula, watercress, or spinach


  • 2 Tbsp neutral flavored oil (canola, vegetable oil, etc)


  • 1-2 Tbsp cooking sake (optional)


Useful Equipment


  • Toasting and grinding your own sesame seeds will substantially more flavorful than using pre-ground, and it only takes a couple of minutes. If you want to try this, do it before cooking the mushrooms. First put the sesame seeds in a frying pan and toast them over low heat. When a few sesame seeds start to pop, remove from the heat. Let them cool for a minute or two and then grind them in a mortar and pestle or spice grinder, leaving a few unground for texture. If you don't want to bother with this step, you can use pre-ground store bought sesame seeds.
  • Slice and prepare the mushrooms and mix the sauce ingredients in a small cup with a fork.
  • Heat the neutral flavored oil in a large, wide, nonstick skillet over medium-high heat.
  • Add the mushrooms to the hot pan with a pinch of salt. They should sizzle on contact. If the mushrooms are overcrowded and can't be spread out in a single layer, cook them in two batches. Sauté, stirring occasionally, for about 5 minutes, until well seared. If using any small, delicate mushrooms, add them toward the end of cooking.
  • When the mushrooms are browned to your liking, (about 5-10 more minutes), stir in the splash of sake to deglaze. Stir in the sauce and cover, steaming the mushrooms for another 2-3 minutes. Remove from heat, and then stir in the greens. The greens will wilt on contact with the hot mushrooms. Let everything sit for a minute to meld.
  • Divide the salad into two portions and serve warm.


  • Don’t limit yourself to the mushrooms in the ingredients list, use whatever mushrooms you have. If you’ve got bags of mushroom odds and ends, use them! If you’ve never tried shijemi mushrooms, I highly recommend them! They are cheap and require zero chopping. The only mushroom I might not use would be chanterelles, because for some reason I don’t associate those with asian flavors and prefer them in more Italian-type dishes.
Want to Save this Recipe?Become a KCK member to create your own digital cookbooks, access my full recipe library, get my customizable weekly meal plans, and automatically generate grocery lists! Learn More →

Looking for an Awesome Recipe & Meal Planning App?


  1. Anonymous

    Sounds delicious!

  2. Jennifer L. Clemens

    Hi! I think I know the answer but wanted to double check anyway. Yes one of those people lol! So in the ingredients section, the mushrooms are prepped with stems removed and separated. My question is this: you’re not throwing the stems away correct? They’re just separated and cooked all together? Thanks for clarifying!!

    • I do or don’t use the stems depending on the type of mushroom. I would use any stems that are soft and easy to cut through with a knife, but I’d toss them if they are too tough and fibrous. Yes, they just all get cooked together. But if you’re using any small, delicate mushrooms I’d add those last and only cook them for a few minutes.

  3. Ann Evans

    I’m loving your recipes with the Japanese influence. Keep ‘em coming!

Leave a Comment

Your email address will not be published.

Recipe Rating