Always vegetarian, often vegan

King oyster mushroom salad

We made this salad with King oyster mushrooms, but this recipe can also be made with portobellos or shitakes. We added a parsley oil. Very suitable as an intermediate dish at Christmas dinner, but it is also very tasty for lunch. Not as easy as our other dishes but well worth the extra effort. And smoking is not nearly as complicated as we thought. Anyone can do it with a large pan, an iron colander, aluminum foil and some wood chips.
Voorbereiding 30 minutes
Bereiding 20 minutes
Totale tijd 50 minutes
Course: Appetizer, Side Dish
Keyword: King oyster mushrooms, salade
Porties: 4


  • 200 gr lamb's lettuce
  • 20 cherry tomatoes
  • 2 King oyster mushrooms or 200 grams of portobellos or shitakes
  • 100 gr shitakes, chestnut mushrooms or boletes
  • 50 gr parsley
  • 1 clove of garlic
  • 1 shallot
  • 1 tbsp of balsamic vinegar
  • olive oil, pepper, salt


  • 4 tbsp olive oil
  • 4 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • pepper and salt


Smoking the mushrooms

  • Take a large pan with a thick bottom. Place a sheet of aluminum foil on the bottom. Put a handful of wood chips on the foil. Now place the iron colander on the foil and put the mushrooms in the colander. Close the lid of the pan so that the pan is completely closed. Now turn the heat under the pan to high. After a few minutes, the wood chips will start to smoke. The smoke adds a delicious flavor to the mushrooms. Leave the heat on high for 10 minutes, then turn it off but leave the lid closed for another 10 minutes.

Parsley oil

  • Finely chop the parsley together with the garlic clove. Add a generous splash of olive oil. Season with salt and pepper and let the flavors infuse.

Salad with vinaigrette

  • Mix all ingredients for the vinaigrette together. We use a jam jar with a lid for this. Shake the vinaigrette well and the vinaigrette is ready.

Roasted cherry tomatoes

  • Preheat the oven to 150 degrees.
  • Put the cherry tomatoes in an oven dish, add a good dash of balsamic vinegar, some olive oil, pepper and salt.
  • Roast the tomatoes in the oven for about 15 minutes. They're ready when the skin rips open and they shrivel up a bit.


  • Cut the smoked King oyster mushrooms/mushrooms into thin slices. Preheat the grill pan until it is piping hot. Now place the mushrooms on the grill pan and grill for a few minutes on each side until nice grill marks are visible.
  • Sauté the finely chopped shallots in olive oil. Add the shitakes/chestnut mushrooms or boletes and fry for a few minutes until browned and cooked through. Season with salt and pepper.


  • Wash the lamb's lettuce.
  • Finish the plate with a handful of lamb's lettuce. You put a dash of vinaigrette on top. After this, the shallots are placed on the lettuce and the dune feet. Add a few tomatoes, a few shitakes and a few drops of parsley oil.
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