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Grilled Oriental Mushroom Salad

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“Fresh locally grown mushrooms are a year-round 100-Mile-Diet food no matter where you live in Canada. Whether you are preparing something cool to eat in summer, a hearty warming dish for fall and winter or a light entree in spring, mushrooms are readily available in grocery store porduce aisles. Here is a summer-friendly recipe to grill.”

Ingredients Nutrition


  1. Preheat barbecue grill.
  2. In a small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside.
  3. Pile mushrooms in center of a large piece of heavy aluminum foil.
  4. Drizzle with teriyaki sauce. Fold in edges and ends to seal well.
  5. Barbecue over high heat for 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
  6. Divide salad greens evenly among 4 large salad plates.
  7. Top with warm mushrooms slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
  8. TIPS: Prepare dressing in microwave-proof bowl or 2 cup glass measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425F oven instead of on the barbecue.
  9. VARIATION: Substitute garlic teriyaki sauce for plain teriyaki sauce.

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