This Thai mushroom salad is a light and refreshing dish that showcases the earthy flavors of mushrooms. It’s easy to make, vegan, gluten-free and packed with fresh herbs and lime dressing. You can enjoy it as a side dish or a main course with some rice or noodles.
Ingredients
- 1 pound of mixed mushrooms (such as shiitake, oyster, cremini, etc.)
- 2 tablespoons of oil
- salt and pepper
- 1/4 cup of lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of maple syrup
- 1 teaspoon of chili flakes (or more to taste)
- 2 garlic cloves, minced
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
- 1/4 cup of chopped scallions
- 2 tablespoons of toasted sesame seeds
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the mushrooms into bite-sized pieces and toss them with oil, salt and pepper. Spread them in a single layer on the prepared baking sheet and roast for 15 to 20 minutes, until golden and crisp.
- In a small bowl, whisk together the lime juice, soy sauce, maple syrup, chili flakes and garlic. Set aside.
- In a large bowl, toss the roasted mushrooms with the cilantro, mint, scallions and sesame seeds. Drizzle with the dressing and toss to coat. Serve warm or at room temperature.
