Ingredients

  • Garlic cloves 3
  • Ginger 5cm piece
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Brown Button D+ Mushrooms 250g
  • SpinneysFOOD White Button D+ Mushrooms 250g
  • SpinneysFOOD Portobello D+ Mushrooms 3
  • SpinneysFOOD Pure Sunflower Oil 2 tbsp
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • Pickled jalapeño 1
  • Lime 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • SpinneysFOOD Bottled Drinking Water 4 tbsp
  • Kecap manis 1 tbsp
  • Lemongrass stalk ½
  • Soft brown sugar 2 tsp
  • SpinneysFOOD Crushed Chilli 1 tsp
  • SpinneysFOOD Organic Baby Spinach 50g
  • Mixed cherry tomatoes 100g
  • Sesame seeds ½ tsp

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."

Thai grilled mushroom salad

Thai 20 Mins Prep · 30 Mins Cook


  1. Prepare a grill to a medium heat. Alternatively, preheat a griddle pan or cast-iron pan over a medium heat.
  2. Finely grate two garlic cloves and ginger. Finely chop the coriander. Clean the mushrooms.
  3. 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.
  4. 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.
  5. 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.