Shiitake Mushroom Salad Recipe

Prepare mushrooms

Clean shiitake caps with a damp towel, remove and discard (or save) stems, slice caps about 1/4 inch thick.

Cook mushrooms

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add sliced shiitake in a single layer (work in two batches if needed). Let mushrooms sear undisturbed for 2 minutes, then stir and cook another 2–3 minutes until edges brown and moisture has mostly evaporated. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

Assemble salad base

In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, and 1 small thinly sliced red onion. Toss gently to mix.

Finish salad

Add the warm (not piping hot) shiitake mushrooms to the salad bowl. Sprinkle 1 tablespoon chopped fresh herbs and 1 teaspoon toasted sesame seeds over the top. Season to taste with remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper if desired. Toss gently to combine just before dressing.

Combine 3 tablespoons balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a jar or small bowl.

Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness, more mustard for tang, or a pinch more salt if needed.

Just before serving, drizzle vinaigrette over the assembled salad (about 3–4 tablespoons for this quantity) and toss gently to coat. Serve immediately.