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Honey Mushroom Salad


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  • 3/4 cup water
  • 1 pinch salt
  • 1 pound honey mushroom caps*
  • 1/4 cup black sesame seeds
  • 6 tablespoons mild vegetable oil
  • 5 tablespoons rice wine vinegar (or fresh lemon juice)
  • 1/4 cup dry sherry
  • 2 tablespoons soy sauce
  • 1 small head nappa cabbage cut very fine
  • strips


Servings 2


Step 1

* Alternate Mushrooms: Shiitake

Bring the water, salt, and mushroom caps to a boil in a saucepan and cook gently for 8 to 10 minutes. Remove from the heat and drain well.

Toast the sesame seeds in a dry skillet, stirring until fragrant; be careful not to burn them. Mix the sesame seeds with the oil, vinegar, sherry, and soy sauce. Toss the mixture with the mushrooms and refrigerate until slightly chilled. Serve on a bed of cabbage.

This recipe yields 2 to 3 salad servings.

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