Grilled King oyster mushroom salad
Prep time
Cook time
Total time
I always keep roasted Roma tomatoes in the fridge. Not only they are super useful for various dishes like this one, they are umami bombs!! To roast them, slice them in half (cut side up), add a little oil + salt and roast them in a 350-375F oven for 3-4h or until they become much thinner and a little charred. After cooling them down, store your roasted umami bombs in the fridge and TRY to not eat them all in one shot.... trust me, it's hard.
Recipe type: Salad
Cuisine: Healthy
Serves: 1 portion
  • Baby spinach, torn with your hands or roughly chopped with a knife
  • King oyster mushrooms, sliced length wise
  • Cilantro leaves only - as much as you like depending on your personal preferences
  • Roasted Roma tomatoes, chopped - See note above.
  • Sesame seeds as a pretty and delicious topping
  • For the marinade:
  • 1 teaspoon of miso
  • 1 garlic clove, grated of minced
  • 1 teaspoon of sesame oil
  • 3 teaspoons of authentic rice vinegar
  • 2 tightly packed teaspoons of minced cilantro
  • For the dressing
  • 2 tablespoons of rice vinegar
  1. - Mix all the ingredients for the marinade and drop in your sliced mushrooms. You can let them sit in there for as long as you wish so they soak in the flavour.
  2. - Heat up a pan on medium high heat.
  3. - Prepare your plate with the mix of baby spinach and cilantro leaves. Add the chopped roasted tomatoes on top and reserve.
  4. - Grill your mushroom until they get a nice grilled colour on both sides and add them to the top of your salad.
  5. - In the mixing bowl where your made your marinade, add the 2 tablespoons of rice vinegar and rub the bottom of the bowl to grab all the flavour. Drop your dressing on top of the salad and finish the plate with the sesame seeds.
Recipe by Zesty & Spicy at