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Thai Mushroom Salad

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 1 lime, juiced
 1 tbsp fish sauce
 1 tbsp tamari
 1 chilli, finely chopped
 1 clove garlic, minced
 ¼ cup coriander leaves and stems, chopped
 1 tbsp olive oil
 3 tbsp olive oil
 300 g mushrooms, sliced
 1 clove garlic, crushed
 ¼ cup tamari
 1 cucumber, sliced
 2 tomatoes, sliced
 ¼ red onion, finely sliced
 1 cup sprouted legumes
 ¼ cup fresh mint, chopped
 ¼ cup coriander leaves, chopped
 ¼ cup almonds, sliced, toasted

To prepare the dressing, in a small bowl or jar, combine the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. Set aside


Prepare the salad by placing the cucumber, tomatoes, onion, legumes, mint and coriander in a bowl. Set aside while you cook the mushrooms.


Heat a large pan over a medium to high heat. Add in the olive oil and allow it to heat up, then add in the mushrooms to cook. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much.


Pour in the tamari, and allow it to bubble and caramelise, given the whole pan a shake to coat the mushrooms and allow them to soak up the flavours. Remove from the heat and set aside.


To serve, pour the dressing into the bowl of salad and toss to coat, transfer to a serving platter. Top with the freshly cooked mushrooms and top with almonds for a little crunch.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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