Mushroom Salad
15 Min

Mushroom Pine Nut Salad

This is a simple ‘anti-pasti’ style salad that can be eaten by itself, on toast for breakfast or added to an omelet. It is best eaten at room temperature. If using Crimini or Portobello, slice the mushrooms. If using enoki or oyster, pull apart into smaller pieces.

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Cook Time

15 Minutes



Step 1
Slice the mushrooms if needed. In a sauté pan, heat the olive oil and add the mushrooms. Sear on high until cooked then flip over to the other side. Sprinkle the coriander seeds, salt, and pepper and turn the heat off. Cool.
Step 2
Combine with green onions and pine nuts and let the mixture rest for an hour or two at room temperature then serve.
2 cups assorted mushrooms
2 tablespoons olive oil
1 teaspoon crushed whole coriander seeds
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 stalk green onion, sliced thin
2 tablespoons pine nuts

Notes & Variations

  • The coriander seeds provide a subtle lemon flavor; however, the juice from one lemon or a tablespoon of balsamic vinegar can be added for more contrast in flavor.
  • Instead of green onion, add scallions or sliced red onions.
  • Substitute pine nuts for sliced almonds, pecans, or toasted cashews.
15 Min

The small seed that packs a punch of flavor.

Coriander is a pale yellow delicate round pod with a green tint that has a warm, nutty fragrance. The flavor is an intense, lemony tangy flavor when whole that is slightly more mild when ground. You'll love it in the recipes below!

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