Asian Mushroom Salad

Serves 4


  • 2 Tablespoons mild vegetable oil
  • 8 oz. mixed or single variety exotic mushrooms (Alba Clamshell, Brown Clamshell, or Trumpet Royale)
  • 1/2 teaspoon fresh ginger root, grated (optional)
  • 2 Tablespoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 Tablespoon Rice Vinegar
  • ¼ teaspoon sugar
  • 6 ounces, about 4 cups, mixed baby lettuces – Arugula, frisée and baby spinach


  1. Heat vegetable oil in broad skillet on medium high. Add mushrooms, whole or sliced, Cook three minutes on high. Add ginger and remove from heat.
  2. Add remaining ingredients in order - toss with salad mix and serve immediately. There will be a pleasing contrast of cool and warm and the some of the greens will wilt just slightly.