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Fresh Mushroom Salad With Walnut Dressing

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“This dressing is traditionally served with broiled shiitake mushrooms, but it pairs well with virtually any fresh mushrooms. If you own a suribachi (Japanese mortar and pestle), use that to make the dressing. Otherwise,a blender or even a rolling pin will crush the walnuts. You can substuitute an equal amount of sesame seeds for half of the walnuts, if you like.”

Ingredients Nutrition


  1. Wipe and trim the mushrooms and remove the stems. Thread the caps onto the bamboo or metal skewers and brush lightly with oil. Broil under a preheated broiler, turning once, for about 4 minutes or until lightly browned. Do not over-broil or they will become dry. Remove from skewers and slice finely.
  2. Grind the walnuts coarsely in a suribachi. Stir in the remaing dressing ingredients to make a moderately thick dressing. Fold the mushroom slices into the dressing.
  3. Arrange the mushrooms in the center of small, deep bowls and garnish with an herb sprig.

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