Thai grilled mushroom salad

Thai grilled mushroom salad

20 mins Prep · 30 mins Cook

Swap out the spinach for rice noodles to make this salad a full meal

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Thai
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 203
Fat 14.9g
Saturates 1.8g
Protein 7.8g
Carbs 15g
Sugars 4.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Prepare a grill to a medium heat. Alternatively, preheat a griddle pan or cast-iron pan over a medium heat.


Finely grate two garlic cloves and ginger. Finely chop the coriander. Clean the mushrooms.


Toss the mushrooms in a bowl along with the oil, garlic, ginger, coriander and salt. Grill the mushrooms, turning them over occasionally, until they’re cooked through and deep golden brown in spots, approx. 5-10 minutes, depending on the size of the mushrooms. Transfer to a wooden chopping board to cool slightly.


Meanwhile, to make the salad dressing, place the remaining garlic, jalapeno, lime, olive oil, water, kecap manis (or soya sauce), lemongrass, brown sugar and 1/2 tsp of crushed chilli in a blender and blitz until smooth.


To serve, roughly chop the spinach and halve the cherry tomatoes. Divide between 4 plates and top with the mushrooms, dressing and a sprinkle of chilli flakes and sesame seeds.