Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is straightforward and comes along with easy substances. But don’t be fooled, as a result of one chunk, and I promise you received’t be capable to cease!
Mushroom lovers, this one’s for you! Smoky, spicy, garlicky, and filled with daring Himalayan flavors — this Nepali-style mushroom salad (or Mushroom Sadheko) is not like any salad you’ve ever had.
It’s heat, punchy, and made with a tomato-garlic chutney that you just’ll truthfully wish to placed on every little thing. And the most effective half? It comes collectively surprisingly quick, and also you received’t want any fancy substances. Plus, it’s naturally vegan and gluten-free!
I stumbled upon this Nepali Mushroom Salad whereas searching for new methods to make use of mushrooms past stir-fries and soups. One chunk and I used to be utterly hooked — the sort of hooked the place you return for seconds earlier than you’ve even completed your first chunk. If you’re into daring flavors and a bit of warmth, you’re in for a critical deal with!
Jump to part: Nepali Mushroom Salad
Nepali Mushroom Salad Ingredients
This dish could sound fancy, however the substances are fairly simple:
Oil – I’ve used mustard oil for it’s smokey, spicy taste, however any neutral-flavored oil akin to groundnut, sunflower, canola, and many others. will work.
Garlic cloves – For aroma and to infuse a gorgeous, virtually smokey-garlicky taste to the chutney.
Whole dried crimson chillies – Soaked after which cooked together with the garlic and tomatoes. Adds warmth and depth of taste to the dish. Feel free to regulate in accordance with your spice tolerance.
Salt – For seasoning.
Tomatoes – Forms the bottom of the chutney and provides a pleasant tang to the entire dish.
Button mushrooms – The hero ingredient! They take in all of the flavors superbly and add a pleasant chunk.
Onions – Thinly sliced, uncooked onions for crunch, sharpness, and to steadiness out the wealthy chutney.
Turmeric powder – Used within the tempering to lend a beautiful colour and an earthy undertone.
Coriander leaves – For a contemporary and herby elevate proper on the finish.
How to Make Mushroom Sadeko
Here’s a fast step-by-step overview to get this salad in your desk:
1. Make the Tomato Chutney:
- Heat 2 tbsp oil, sauté garlic and crimson chillies briefly until aromatic.
- Add halved tomatoes (cut-side down) and ½ tsp salt.
- Cook on low for five–6 minutes till tomato skins loosen.
- Let the combination cool, peel off tomato skins, and mix every little thing right into a easy chutney.
2. Cook the Mushrooms:
- In a separate pan, warmth 1 tbsp oil, add mushrooms and ½ tsp salt.
- Cook on low for two–3 minutes till mushrooms are tender and juicy.
3. Assemble the Salad:
- Add mushrooms and thinly sliced onions to a bowl.
- Pour within the tomato chutney and blend properly.
4. Final Tempering:
- Heat 1 tbsp oil, add turmeric powder, and pour it instantly over the salad.
- Mix properly, garnish with chopped coriander, and serve heat or at room temp.
Frequently Asked Questions
Mushroom Sadheko is principally a sort of heat, spiced salad the place substances are tossed in a chutney and seasoned with a scorching oil tempering.
Yes completely! Traditionally button mushrooms are used on this salad, however be at liberty to swap with oyster mushrooms, cremini, portobello, shiitake, and even a mixture of your favourite sorts. Be certain to regulate the cooking time primarily based on the kind of mushrooms you’re utilizing.
Yes, this mushroom salad is usually a little spicy. But you may simply make it much less spicy by decreasing the variety of crimson chillies you utilize.
Absolutely! Feel free to throw in poached hen, stir-fried paneer or crumbled tofu to make this dish extra healthful and texturally elevated.
Richa’s Top Tips
- Use contemporary mushrooms: Avoid canned mushrooms — contemporary ones have the suitable texture and take in the chutney superbly.
- Don’t rush the tomato chutney: Let it cook dinner low and sluggish so the flavors develop and the tomatoes break down correctly.
- Adjust the spice stage: If you’re heat-sensitive, begin with 6–8 crimson chillies as a substitute of 12. Want extra hearth? Add a couple of additional or use spicier varieties.
- Let it sit for 10–quarter-hour: Like many Nepali sadhekos, this salad advantages from just a little resting time. It helps the flavors marry collectively.
Storage Tips
While it’s greatest eaten contemporary, you may retailer leftover mushroom salad:
- In the fridge: Up to 2 days in an hermetic container. The flavors really deepen in a single day.
- Reheating: Not mandatory. It’s greatest served at room temperature. Just give it a fast stir earlier than serving.
- Freezing: Not really helpful — mushrooms are inclined to go rubbery after thawing.
Serving Ideas
- As a facet dish with plain rice, dal, or roti.
- With overwhelmed rice (chiura) – A traditional Nepali pairing.
- In a wrap or taco – Yes, actually! This salad makes an superior vegetarian taco filling.
- On toast – Spoon some over crusty bread for a spicy mushroom bruschetta.
Mushroom Salad Variations
Want to make this dish your personal? Go for it:
- Add boiled potatoes for a heartier model.
- Mix in roasted peanuts for crunch.
- Try with oyster or shiitake mushrooms for deeper umami.
- Add a squeeze of lime or lemon juice proper earlier than serving for a citrusy zing.
- Swap coriander for spring onions for those who’re not a fan of the herb.
If you’re bored with the identical outdated salad routine and craving one thing with actual persona, this Nepali Mushroom Salad is your reply. It’s daring, heat, and spicy — with a chunky tomato chutney that brings every little thing collectively. Plus, it’s vegan, gluten-free, and takes beneath half-hour from begin to end.
Next time you’ve received a field of mushrooms within the fridge and no dinner plan — keep in mind this recipe. It would possibly simply grow to be your go-to option to eat mushrooms, too. If you do that recipe, don’t neglect to ship a DM with the images over on my IG @my_foodstory in addition to tag me in your tales!
Watch Nepali Mushroom Salad Recipe Video
Prevent your display from going darkish
Making tomato chutney:
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Heat 2 tablespoons of oil in a pan, add garlic cloves, crimson chillies and saute for a couple of seconds until aromatic.
¼ cup mustard oil, 25 garlic cloves, 12 crimson chillies
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Add halved tomatoes with the minimize facet down on the pan, ½ teaspoon of salt and as soon as it sizzles, cook dinner on low for 5-6 minutes, until the tomatoes peel off simply. This signifies that the tomatoes are cooked properly.
4 medium tomatoes, 1 teaspoon salt
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Switch off the warmth, take away the skins of tomatoes & let the combination cool.
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Once cooled, add to a mixer and grind to a easy paste.
Making mushroom sadheko:
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Heat one other pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook dinner on low for 2-3 minutes until they’re cooked properly.
400 grams button mushrooms
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Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and put aside.
1 cup thinly sliced onions
Tempering:
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Heat 1 tablespoon of oil in a pan, add turmeric powder & instantly add it on high of the tomato chutney & combine properly.
¼ teaspoon turmeric powder
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Garnish with chopped coriander leaves
1 tablespoon finely chopped coriander leaves
Calories: 263kcal, Carbohydrates: 30g, Protein: 8g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Sodium: 610mg, Potassium: 1182mg, Fiber: 6g, Sugar: 14g, Vitamin A: 2319IU, Vitamin C: 222mg, Calcium: 78mg, Iron: 3mg
This article was researched and written by Urvi Dalal.
