Oyster mushrooms are one of my favourites because they’re so versatile and packed with nutrients. In our home, these mushrooms often turn into a quick and flavourful stir-fry, which happens to be my son’s absolute favourite!

While the stir-fry is a classic, I wanted to try something different yet equally delicious. That’s how this refreshing Oyster Mushroom Salad came about. It’s not just colourful and appetising but also super healthy, combining the goodness of mushrooms, fresh veggies, and a flavourful dressing. Let’s dive into this recipe that’s now a family hit!

Let’s Talk About Ingredients

• Oyster Mushrooms: Rich in protein, vitamins, and antioxidants, mushrooms add a meaty texture to the salad while being low in calories.
• Peanuts: These bring a delightful crunch and are packed with healthy fats, protein, and essential nutrients.
• Vegetables (Carrots, Bell Pepper, Purple Cabbage, Lettuce): They add colour, fiber, and a boost of vitamins to the salad.
• Sesame Seeds: Known for their nutty flavour, they are also a great source of calcium, magnesium, and healthy fats.
• Dressing Ingredients: The combination of soy sauce, vinegar, brown sugar, and coconut oil creates a balanced dressing with sweet, salty, and tangy notes.

Detailed recipe

Video recipe

Instructions

1. Prepare the Mushrooms
   • Heat a pan and melt 1 tsp butter.
   • Add 2 garlic cloves, finely chopped, and sauté for a few seconds until aromatic.
   • Add the oyster mushrooms along with 1/2 tsp salt, 1/8 tsp pepper, chilli flakes, and oregano. Cook until the mushrooms shrink and release water.
2. Add Onion and Bell Pepper
   • Add 1/2 onion (thinly sliced) and 1/4 yellow bell pepper (thinly sliced).
   • Cook together until all the moisture is absorbed. Transfer the mixture to a plate and let it cool.
3. Roast the Peanuts
   • In the same pan, roast 2 tbsp peanuts until slightly browned. Set aside.
4. Mix the Salad
   • In a large bowl, combine the mushroom mixture, roasted peanuts, 1/2 carrot (grated), 1/8 cup purple cabbage, chopped lettuce, and 2 tbsp spring onions. Gently toss everything together using two spatulas or forks.
5. Make the Dressing
   • In a small jar, combine 1 tsp soy sauce, 1/2 tsp vinegar, 1/4 tsp sesame seeds, 1/2 tsp brown sugar, 1/8 tsp pepper powder, 1/8 tsp coconut oil, and 1-2 tbsp water. Shake the jar well until everything is combined.
6. Assemble the Salad
   • Transfer the mixed salad to a serving bowl. Sprinkle 1 tsp pomegranate seeds on top.
   • Just before serving, pour the dressing over the salad and toss gently.

Enjoy your healthy and flavourful oyster mushroom salad!

Step pics

melt butter

add chopped garlic

fry till aromatic

add mushrooms, salt, pepper, chilli flakes, oregano

fry till moisture releases and it shrinks

add onions and bell pepper

fry till moisture is absorbed completely

transfer to a bowl and take peanuts in same bowl

fry till slightly roasted

take it along with mushrooms in a bowl

add all the vegetbales

mix well

take all the ingredients for dressing in a jar

shake it well

transfer the salad to a serving bowl

add pomegranate

add dressing and serve fresh

Expert Tips

• For the Dressing: Adjust the amount of soy sauce and vinegar to suit your taste. Add a bit more sugar for a sweeter flavour.
• Vegetables: Feel free to swap in other veggies like cucumber, cherry tomatoes, or zucchini.
• Storage: If making ahead, store the salad and dressing separately. Add the dressing just before serving.

FAQ

1. Can I use other mushrooms instead of oyster mushrooms?
Yes, you can use button mushrooms.

2. What can I use instead of peanuts?
You can replace peanuts with almonds, cashews, or even sunflower seeds for a crunch.

3. Is it okay to skip the dressing?
The dressing ties the flavours together, but you can skip it for a lighter version. A squeeze of lemon works as a quick alternative!

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