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Chinese Mushroom Mala Salad Recipe

By Emily Chan

20 min
serves 2


  • mixing bowl
  • large skillet


Serve with:

Traditional: Top with scallions and serve with white rice.

Mix it up: Serve over a salad of lettuce and cilantro.


Prep your mushrooms:

  1. Clean mushrooms with a damp paper towel. Remove stems.

  2. Thinly slice cremini/button mushrooms. Prep your mixed mushrooms. If enoki, trim ends and boil enokis for 30-45 seconds, and drain. Set aside (do not cook twice). If dried wood ear, soak in boiling water for 3-4 minutes, and drain. If shiitake, remove stems and slice thinly.

  3. In a large skillet over medium high heat, heat 2 tbsp oil. Add all of the mushrooms and let brown undisturbed, about 3 minutes.

  4. Stir and continue to saute until deep brown, about 5-6 minutes. (Optional: let mushrooms cool before mixing.)

Put it all together:

  1. Peel the cucumber (if desired), trim ends, and slice lengthwise in half.
  2. Remove seeds and pulp with a spoon.
  3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces.
  4. Combine mushrooms, cucumber, and the Omsom starter into mixing bowl + stir to coat evenly. Add ⅛ tsp salt.
  5. Season to taste if needed, and serve with some of our suggested favorites. Enjoy!



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