Japanese-Style Marinated Mushroom Salad

Total Time
10 mins
0 mins

A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time.

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  1. Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
  2. Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
  3. Serve as an accompaniment to lamb, beef or chicken.
Most Helpful

5 5

Very good! The mushrooms were terrific. I used a slotted spoon to combine the marinated mushrooms with everything else. There was just enough dressing that way without making the greens soggy. I used spinach for the greens. I may add some chopped scallions next time. This is a nice side salad, but would also be great for lunch. Thanx for sharing!

5 5

We enjoyed this- I took a note from Peggy & drained, then redressed the greens. I used baby portobellos, and 3 Tbsp. sesame oil- didn't have peanut oil. Very tasty.

5 5

Delicious salad that even appealed to my non-mushroom eaters. I made half a batch (but used the whole amount of my adored sesame oil). My mushrooms were large, so I quartered them. Before serving, I drained off the marinade and then re-added some as a dressing. I served the salad over the greens and garnished with chopped green onion. Yummo!