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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Mushroom Salad (with Tahini Dressing)

Mushroom Salad (with Tahini Dressing)

5 from 1 vote

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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 on plates

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
close up mushroom salad

Watch how to make this mushroom salad

YouTube video

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In this post

  • Mushroom Salad with Creamy Tahini Dressing – Light & Savoury
  • Type of Mushrooms To Use
  • Other mushroom recipes you might like to try:
  • Watch how to make this mushroom salad
  • How to make this mushroom salad
    • Ingredients
    • Step 1: Make the croutons
    • Step 2: Cook the mushrooms
    • Step 3: Make the tahini dressing
    • Step 4: Serve this mushroom salad
  • Need more inspiration? Try these

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

cutting bread for 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

frying mushrooms in pan

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

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

mushroom salad with fork

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

Mushroom Salad (with Tahini Dressing)

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.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Salads
Cuisine English
Servings 2 servings
Calories 554 kcal

Equipment

1 oven tray
1 frying pan

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
(Switch on to prevent your screen from going dark)

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

YouTube video

Nutrition

Serving: 1servingCalories: 554kcalCarbohydrates: 57gProtein: 17gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 0.4mgSodium: 419mgPotassium: 852mgFiber: 5gSugar: 13gVitamin A: 532IUVitamin C: 28mgCalcium: 103mgIron: 5mg
Keyword mushroom

Find this recipe online:

Mushroom Salad (with Tahini Dressing)

https://theflexitarian.co.uk/recipe-items/mushroom-salad-with-tahini-dressing/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Need more inspiration? Try these

  • Courgette & Tomato Basil Soup [vegan]
  • Butternut Squash Pasta Sauce
  • Sweet Potato Wraps with Tahini Harissa Dressing [vegan]
  • Celeriac Soup
  • Creamy Mushrooms on Toast [vegan]
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Recipe October 14, 2024 · Created by: The Flexitarian Leave a Comment

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