Asian Mushroom Salad with Artichokes and Asparagus

Asian Mushroom Salad with Artichokes and Asparagus
  • 4 appetizers
  • 0:15 Preparation
  • 0:07 Cooking
  • 0:22 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1 tsp.
    (5 mL)

    minced ginger

  • 1/4 lb
    (115 g)

    enoki or cremini mushrooms

  • 7 tsp.
    (35 mL)

    soy sauce

  • 1/4 cup
    (60 mL)


  • 1/4 lb
    (115 g)

    fresh shiitake mushrooms, cleaned and halved

  • 2

    thin coins peeled ginger, finely shredded

  • 1

    clove garlic, minced

  • 2 tsp.
    (10 mL)

    brown sugar

  • 1/2 tsp.
    (2 mL)

    sesame oil

  • 2 Tbsp.
    (30 mL)

    rice vinegar or lemon juice

  • 1

    bunch asparagus, cut in pieces, cooked al dente

  • 4

    cooked artichoke hearts, cut into 6 wedges each

  • 200 g

    cocktail bocconcini cheese, drained

  • 1

    green onion, sliced thinly on an angle

  • 1 Tbsp.
    (15 mL)

    toasted sesame seeds (optional)


Trim the root part of the enoki mushrooms and divide them into small bunches, or, if using cremini mushrooms, slice them thinly.

In a heavy-bottomed frying pan with a lid, heat the canola oil on medium heat. Add the minced ginger and sauté for 30 seconds. Add the enoki or cremini mushrooms and stir-fry for 2 minutes, until beginning to brown. Add 5 ml (1 tsp) soy and 60 ml (1/4 cup) water to the pan. Cover, reduce heat to low and cook for 3 minutes until the mushrooms are soft. Add the shiitake mushrooms to the pan, toss, cover again. Turn off the heat but leave the covered pan on the burner to cool slowly.

In a small bowl, combine the remaining soy sauce, shredded ginger, garlic, brown sugar, sesame oil, and rice vinegar. Toss the mushrooms, asparagus, artichoke hearts, and cocktail bocconcini with the dressing. At this point the salad can be covered and refrigerated for several hours.

At serving time, sprinkle the salad with the sliced green onion and sesame seeds.

Source: Saputo