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Pickled asian mushroom salad

Pickled asian mushroom salad


For 4

You will need...

  • 125 ml Rice wine vinegar
  • 45 ml Caster sugar
  • 1 tbsp Salt
  • 1 tbsp Olive oil
  • 1 tbsp Sesame oil
  • 2 Red chillies, finely sliced
  • 1 tbsp Sunflower or olive oil
  • 250 g Oyster mushrooms
  • 100 g Baby button mushrooms
  • 1 Green pepper, deseeded and sliced
  • 1 Small cucumber, deseeded and cut into lengths
  • 100 g Herb salad leaves or Asian greens
  • 1 tbsp Sesame seeds, toasted
  • To serve, fresh coriander leaves

Pickled asian mushroom salad Method

  1. Heat the vinegar, sugar and salt in a pan and bring to the boil. Stir and leave to cool. Once cold, whisk in the olive and sesame oils and stir in the red chilli.  Heat the remaining oil in a pan and flash fry the mushrooms for 1 – 2 minutes. Dry on absorbent kitchen roll and leave to return to room temperature.  Toss the mushrooms, green pepper, cucumber, salad leaves and sesame seeds in the dressing and arrange on a serving plate. Garnish with the coriander leaves.
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