Black Thai Mushroom Salad with Lime-Jalapeno Salsa

  • Yield: 6 servings


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