Recipe by Sima Kazarnovsky

Toasted Mushroom Salad with Minty Dressing

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Parve Parve
Easy Easy
4 Servings


- Soy - Gluten
40 Minutes

Initially, I assumed I would want to place these mushrooms on a bed of greens, but then they would just fall into the category of “toppings” for another salad. I refused. These mushrooms must be the star of the show; the toasting gives them beautiful color and incredible texture, while the mint dressing coats them in a unique and fresh flavor. That being said, if you need a salad, feel free to toss them with some greens, as shown here. I’m just being dramatic. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Toasted Mushroom Salad

  • 5 cups sliced fresh mushrooms (I used a mix of white and portobello)

  • 1/4 teaspoon salt, plus more for sprinkling

  • 1/2 teaspoon granulated garlic

  • 1/4–1/2 teaspoon dried thyme

  • 1 cup sprouts

  • 1/2 red pepper, diced

  • 1 small shallot, cut into half- moons

  • 2 tablespoons finely chopped parsley leaves

  • 1 tablespoon sunflower seeds

  • 1 avocado, cubed

Mint Dressing

  • 1 teaspoon dried mustard

  • 1/4 teaspoon Gefen Onion Powder

  • 1/4 teaspoon coarse black pepper

  • 1/2 teaspoon salt



Set a pan on high heat and spray with cooking spray. Place mushrooms on top in a single layer, sprinkle with some salt, and spray again. Let them cook without moving them for three to five minutes. Any water from the mushroom should dry out at this point. Shake the pan or turn the mushrooms over. They should be browned and toasted on one side. Allow to cook for another three to five minutes, sprinkling with the garlic, salt, and thyme in the last minute. Shake the pan to distribute the spices. Once the mushrooms are toasted on both sides, remove from the pan.


Immediately add the sunflower seeds to the hot pan, watching it carefully for two to three minutes, shaking the pan every once in a while. Remove the seeds from the pan when they turn golden and toasty.


Place all the dressing ingredients into a bowl. Use an immersion blender to blend until everything is combined.


To assemble, place the sprouts, shallots, peppers, and avocado in a bowl. Top with the toasted mushrooms and seeds. Toss with dressing and serve.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Toasted Mushroom Salad with Minty Dressing

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