This mushroom salad with tahini dressing is a delicious combination of earthy flavours and creamy, nutty richness. Tender mushrooms are paired with crisp greens and a smooth, flavourful tahini dressing. Perfect as a starter or as a light main, this easy-to-make recipe is ready in just 20 minutes.
Mushroom Salad with Creamy Tahini Dressing – Light & Savoury
This mushroom salad is a delicious, nutritious, and easy-to-make recipe. Ready in just 20 minutes, it is a simple yet satisfying dish that is perfect for those busy weeknights or when you need a quick, healthy lunch. The mushrooms are simply sautéed in olive oil and served warm on a bed of salad leaves with a drizzle of tahini dressing.
For the base, you can use whatever leafy greens you have on hand—spinach, rocket, or mixed salad leaves all work beautifully.
I also like to add croutons (especially if I have some stale bread that needs eating) and parsley on top but this is entirely optional.
The mushrooms pair beautifully with the tahini dressing. Blended with lemon juice, garlic, ginger, cumin, and a touch of maple syrup, the tahini dressing is a perfect balance of tangy and sweet.
As tahini paste can vary A LOT in taste and bitterness, you will have to play around with the amount of lemon juice and maple syrup to season it to your own taste. To make the dressing extra creamy, I add a little bit of yoghurt (you can use plant-based or conventional). Again entirely optional so you can skip that ingredient if you wish.
This mushroom salad recipe makes 2 generous servings.
Type of Mushrooms To Use
This is a very versatile recipe and you can use different types of mushrooms for it. The type of mushroom you choose will impact the flavour and texture of your salad. Here are some options:
- Oyster Mushrooms: My preferred option. Delicate and slightly sweet, they work really well for this recipe.
- Button Mushrooms: Mild in flavour and versatile, these work well too.
- Cremini Mushrooms: For a richer, earthier taste.
- Portobello Mushrooms: If you want a meatier texture and robust flavour.
Other mushroom recipes you might like to try:
- Mushroom Sandwich
- Kimchi Fried Rice (with smoked tofu)
- Mushroom Tarts
- Pan-fried Gnocchi with Creamy Spinach and Mushrooms
- Jerusalem Artichoke, Leek & Mushroom Pie
Watch how to make this mushroom salad
In this post
How to make this mushroom salad
Ingredients
To make this mushroom salad with tahini dressing you will need:
- mushrooms (I use oyster mushrooms)
- olive oil
- onion
- garlic powder
- mixed salad leaves
FOR THE TAHINI DRESSING
- tahini
- lemon juice
- garlic
- grated ginger
- ground cumin
- maple syrup
- water
- yoghurt of choice (optional)
- salt
OPTIONAL
- croutons (stale bread, olive oil)
- parsley
Step 1: Make the croutons
Preheat the oven to 180°C/350°F. Cut the bread into 2cm (3/4 inch) dice. Spread the croutons on an oven tray. Toss in olive oil. Bake for 10 minutes or so until golden. When the croutons are done, remove them from the oven and set aside.
Step 2: Cook the mushrooms
In the meantime, start cooking the mushrooms: Heat the olive oil over medium heat in a large frying pan. Fry the onion until it starts to soften. Add the mushrooms (either roughly chopped or torn) and garlic. Stirring often, cook the mushrooms until they start to crisp, about 10 minutes.
Step 3: Make the tahini dressing
Mix all the ingredients in a small bowl. Season and adjust to taste with lemon juice, maple syrup, and salt. (the yoghurt is optional, but makes this sauce extra creamy)
Step 4: Serve this mushroom salad
To serve, divide the salad leaves between two plates. Top with warm mushrooms, croutons, tahini dressing, and chopped parsley.
I hope you enjoy this mushroom salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Mushroom Salad (with Tahini Dressing)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion cut into thin slices
- 300 g oyster mushrooms roughly chopped or torn
- 1 tsp garlic powder
- 90 g mixed salad leaves
FOR THE TAHINI DRESSING
- 2 Tbsp tahini
- 3 to 4 Tbsp lemon juice to taste
- 1 small garlic clove
- 1 tsp grated ginger
- 1/4 tsp ground cumin
- 2 to 3 tsp maple syrup to taste
- 3 Tbsp water
- 1 Tbsp yoghurt of choice optional
- salt to taste
FOR THE CROUTONS (optional)
- 2 slices of sourdough bread
- 1 Tbsp olive oil
TO SERVE (optional)
- chopped parsley
Instructions
- Make the croutons: Preheat the oven to 180°C/350°F. Cut the bread into 2cm (3/4 inch) dice. Spread the croutons on an oven tray. Toss in olive oil. Bake for 10 minutes or so until golden. When the croutons are done, remove them from the oven and set aside.2 slices of sourdough bread, 1 Tbsp olive oil
- In the meantime, start cooking the mushrooms: Heat the olive oil over medium heat in a large frying pan. Fry the onion until it starts to soften.2 Tbsp olive oil, 1 medium onion
- Add the mushrooms (either roughly chopped or torn) and garlic.300 g oyster mushrooms, 1 tsp garlic powder
- Stirring often, cook the mushrooms until they start to crisp, about 10 minutes.
- In the meantime, make the tahini dressing: Mix all the ingredients in a small bowl. Season and adjust to taste with lemon juice, maple syrup, and salt. (the yoghurt is optional, but makes this sauce extra creamy)2 Tbsp tahini, 3 to 4 Tbsp lemon juice, 1 small garlic clove, 1 tsp grated ginger, 1/4 tsp ground cumin, 2 to 3 tsp maple syrup, 3 Tbsp water, 1 Tbsp yoghurt of choice, salt
- To serve, divide the salad leaves between two plates. Top with warm mushrooms, croutons, tahini dressing, and chopped parsley.90 g mixed salad leaves, chopped parsley
Video
Nutrition
Find this recipe online:
Mushroom Salad (with Tahini Dressing)
https://theflexitarian.co.uk/recipe-items/mushroom-salad-with-tahini-dressing/
I cannot wait to see your posts!
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