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–+ servings

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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

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

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

Find this recipe online:

Mushroom Salad (with Tahini Dressing)

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