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warm mushroom salad on a plate topped with crunchy onions

Warm mushroom salad

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


A scrumptious and satisfying warm mushroom salad with miso tahini dressing that you can get on the table in just 20 minutes.




  • 1 tbsp miso paste
  • 1 tbsp tahini paste
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp sugar
  • 2 tbsp water

Salad ingredients:

  • 1 250g (or 9oz) packet of microwave brown rice or 150g (or 5oz) dry brown rice
  • 15g (or 1 tbsp) butter
  • 150g (or 5oz) mushrooms - chopped
  • 2 cloves of garlic - crushed
  • 80g (or 3oz)  spinach leaves
  • 100g (or 3.5 oz) feta - crumbled
  • 80g (or x 3 oz) jarred pickled beetroot - chopped
  • 2 tbsp crunchy onions (optional)




  1. Combine the dressing ingredients in a small jug or bowl and set aside.
  2. Cook the rice according to packet instructions.
  3. Place a frying pan on a high heat and add the butter. When the butter starts to sizzle add the mushrooms and fry for a few minutes until they begin to brown. 
  4. Reduce the heat to medium, add the garlic, fry for a minute or two until fragrant and remove the mushrooms from the pan and set aside.
  5. Add the spinach, cook it for a few minutes until it starts to wilt and remove it from the pan and set aside.
  6. Assemble the salad by spooning the rice into bowls and add the cooked mushrooms, wilted spinach, pickled beetroot and crumbled feta
  7. Drizzle with the dressing, top with crunchy onions and serve.
  • Category: Salad
  • Method: stove-top
  • Cuisine: Western

Keywords: warm mushroom salad