Black Thai Mushroom Salad with Lime-Jalapeno Salsa

  • Yield 6 servings

The Lime-Jalapeno salsa is the star of the show in this salad of fresh greens and mushrooms.


Lime-Jalapeno Salsa:
3 tablespoons chopped fresh jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh mint
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon grated lime peel
1 1/2 tablespoons fresh lime juice
1/4 cup olive oil
1 1/2 cups peeled, seeded and diced cucumber
2 tablespoons peanut oil
1 1/2 tablespoons minced garlic (about 3 cloves)
2 teaspoons minced fresh ginger
1 1/2 pounds white button mushrooms, quartered (about 7 1/2 cups)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 cups mixed salad greens


  1. To prepare salsa: In a small bowl combine jalapeno peppers, cilantro, basil, mint, sugar, soy sauce, lime peel and juice. Whisk in olive oil to combine. Stir in cucumber.
  2. To prepare salad: In a large skillet, heat oil until hot. Add garlic and ginger; cook and stir over medium heat until fragrant, about 1 minute. Add mushrooms; cook and stir until tender and pale gold, 3 to 5 minutes. Stir in salt and pepper; set aside.
  3. Toss salad greens with Lime Jalapeno Salsa. On 6 serving plates, place an equal amount of salad greens and top with mushroom mixture. Sprinkle with toasted sesame seeds, if desired.
Recipe courtesy of the Mushroom Council’s Mushroom Channel