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wild mushroom salad

Wild Mushroom Salad with Creamy Avocado Dressing

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: salad
  • Cuisine: Fusion


Beautiful salad with earthy mushrooms and a creamy dressing.


  1. Dressing: yields about 1 cup 
  • ½ Avocado (or ¼ if using large florida avocados)
  • 1 large clove garlic, smashed 
  • 1 tablespoon sugar
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon sea salt
  • ¼ cup neutral oil 
  • ¼ cup unseasoned rice wine vinegar
  • 1 tablespoon chopped cilantro
  • ¼ cup water

For salad:

  • 10 oz mixed greens 
  • 12 oz shiitake mushrooms
  • 1 tablespoon neutral oil
  • 1 package enoki mushrooms
  • ¼ red onion, thinly sliced
  • Salt/pepper


Make the Dressing:

  1. Put all of the ingredients (avocado, garlic, sugar, black pepper, salt, oil, rice wine vinegar, cilantro, and water) into a blender or in a container for an immersion blender.
  2. Blend for about a minute until it is smooth and creamy.
  3. Taste the dressing and adjust salt and pepper if needed. The dressing may be made one day ahead but it will start to lose some of its bright green color if held more than a day.

For the salad:

  1. Wash the greens and spin dry if they are not pre-washed. Put the greens into a covered bowl or zip top plastic bag and into the refrigerator until you finish the other items.
  2. Put the sliced onions into a bowl of ice water and set aside while you prepare the rest of the salad.

For the mushrooms:

  1. Open the packages of shiitake mushrooms and wipe off any loose dirt with a damp paper towel. Cut off the hard stems and cut each cap into thick slices.
  2. Heat a medium sauté pan over medium high heat. Add the oil and then the mushrooms into the pan.
  3. Leave the mushrooms undisturbed for a minute to start browning , then give them a quick toss. You want to try and caramelize some of the mushrooms before they give off too much liquid. Add a pinch of salt and pepper. Cook the mushrooms for 3-4 mins. and the set aside to cool.
  4. Take the enoki mushrooms out of the package and cut the stems off 1 inch above the growing medium. Separate the enoki into small manageable clumps.

To serve:

  1. In a large mixing bowl put the salad greens and 2-3 tablespoons of the dressing. Toss the greens gently and then place them into a serving bowl.
  2. Put the shiitake mushrooms into the mixing bowl and then toss them with 1-2 tablespoons of dressing. Top the greens with shiitake mushrooms and then the enoki mushrooms.
  3. Drain the red onions and then garnish the salads. Serve with extra dressing on the side. 

Keywords: mushrooms, salad, avocado, fusion cuisine