Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!
Mushroom lovers, this one’s for you! Smoky, spicy, garlicky, and full of bold Himalayan flavors — this Nepali-style mushroom salad (or Mushroom Sadheko) is unlike any salad you’ve ever had.
It’s warm, punchy, and made with a tomato-garlic chutney that you’ll honestly want to put on everything. And the best part? It comes together surprisingly fast, and you won’t need any fancy ingredients. Plus, it’s naturally vegan and gluten-free!
I stumbled upon this Nepali Mushroom Salad while looking for new ways to use mushrooms beyond stir-fries and soups. One bite and I was completely hooked — the kind of hooked where you go back for seconds before you’ve even finished your first bite. If you’re into bold flavors and a bit of heat, you’re in for a serious treat!
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Nepali Mushroom Salad Ingredients
This dish may sound fancy, but the ingredients are pretty straightforward:
Oil – I have used mustard oil for it’s smokey, spicy flavor, but any neutral-flavored oil such as groundnut, sunflower, canola, etc. will work.
Garlic cloves – For aroma and to infuse a beautiful, almost smokey-garlicky flavor to the chutney.
Whole dried red chillies – Soaked and then cooked along with the garlic and tomatoes. Adds heat and depth of flavor to the dish. Feel free to adjust according to your spice tolerance.
Salt – For seasoning.
Tomatoes – Forms the base of the chutney and adds a nice tang to the whole dish.
Button mushrooms – The hero ingredient! They soak up all the flavors beautifully and add a nice bite.
Onions – Thinly sliced, raw onions for crunch, sharpness, and to balance out the rich chutney.
Turmeric powder – Used in the tempering to lend a lovely color and an earthy undertone.
Coriander leaves – For a fresh and herby lift right at the end.
How to Make Mushroom Sadeko
Here’s a quick step-by-step overview to get this salad on your table:
1. Make the Tomato Chutney:
- Heat 2 tbsp oil, sauté garlic and red chillies briefly till fragrant.
- Add halved tomatoes (cut-side down) and ½ tsp salt.
- Cook on low for 5–6 minutes until tomato skins loosen.
- Let the mixture cool, peel off tomato skins, and blend everything into a smooth chutney.
2. Cook the Mushrooms:
- In a separate pan, heat 1 tbsp oil, add mushrooms and ½ tsp salt.
- Cook on low for 2–3 minutes until mushrooms are tender and juicy.
3. Assemble the Salad:
- Add mushrooms and thinly sliced onions to a bowl.
- Pour in the tomato chutney and mix well.
4. Final Tempering:
- Heat 1 tbsp oil, add turmeric powder, and pour it immediately over the salad.
- Mix well, garnish with chopped coriander, and serve warm or at room temp.
Frequently Asked Questions
Mushroom Sadheko is basically a type of warm, spiced salad where ingredients are tossed in a chutney and seasoned with a hot oil tempering.
Yes absolutely! Traditionally button mushrooms are used in this salad, but feel free to swap with oyster mushrooms, cremini, portobello, shiitake, or even a mix of your favorite types. Be sure to adjust the cooking time based on the type of mushrooms you’re using.
Yes, this mushroom salad can be a little spicy. But you can easily make it less spicy by reducing the number of red chillies you use.
Absolutely! Feel free to throw in poached chicken, stir-fried paneer or crumbled tofu to make this dish more wholesome and texturally elevated.
Richa’s Top Tips
- Use fresh mushrooms: Avoid canned mushrooms — fresh ones have the right texture and absorb the chutney beautifully.
- Don’t rush the tomato chutney: Let it cook low and slow so the flavors develop and the tomatoes break down properly.
- Adjust the spice level: If you’re heat-sensitive, start with 6–8 red chillies instead of 12. Want more fire? Add a few extra or use spicier varieties.
- Let it sit for 10–15 minutes: Like many Nepali sadhekos, this salad benefits from a little resting time. It helps the flavors marry together.
Storage Tips
While it’s best eaten fresh, you can store leftover mushroom salad:
- In the fridge: Up to 2 days in an airtight container. The flavors actually deepen overnight.
- Reheating: Not necessary. It’s best served at room temperature. Just give it a quick stir before serving.
- Freezing: Not recommended — mushrooms tend to go rubbery after thawing.
Serving Ideas
- As a side dish with plain rice, dal, or roti.
- With beaten rice (chiura) – A classic Nepali pairing.
- In a wrap or taco – Yes, really! This salad makes an awesome vegetarian taco filling.
- On toast – Spoon some over crusty bread for a spicy mushroom bruschetta.
Mushroom Salad Variations
Want to make this dish your own? Go for it:
- Add boiled potatoes for a heartier version.
- Mix in roasted peanuts for crunch.
- Try with oyster or shiitake mushrooms for deeper umami.
- Add a squeeze of lime or lemon juice right before serving for a citrusy zing.
- Swap coriander for spring onions if you’re not a fan of the herb.
If you’re tired of the same old salad routine and craving something with real personality, this Nepali Mushroom Salad is your answer. It’s bold, warm, and spicy — with a chunky tomato chutney that brings everything together. Plus, it’s vegan, gluten-free, and takes under 30 minutes from start to finish.
Next time you’ve got a box of mushrooms in the fridge and no dinner plan — remember this recipe. It might just become your go-to way to eat mushrooms, too. If you try this recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories!
Watch Nepali Mushroom Salad Recipe Video
Nepali Mushroom Salad | Mushroom Sadheko
Ingredients
- ¼ cup groundnut oil or any neutral cooking oil divided
- 25 garlic cloves peeled
- 12 red chillies whole
- 1 teaspoon salt divided
- 4 medium tomatoes halved, approx. 300 gms
- 400 grams button mushrooms cut into four (2 packets)
- 1 cup thinly sliced onions
- ¼ teaspoon turmeric powder
- 1 tablespoon finely chopped coriander leaves
Instructions
Making tomato chutney:
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Heat 2 tablespoons of oil in a pan, add garlic cloves, red chillies and saute for a few seconds till fragrant.¼ cup groundnut oil or any neutral cooking oil, 25 garlic cloves, 12 red chillies
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Add halved tomatoes with the cut side down on the pan, ½ teaspoon of salt and once it sizzles, cook on low for 5-6 minutes, till the tomatoes peel off easily. This indicates that the tomatoes are cooked well.4 medium tomatoes, 1 teaspoon salt
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Switch off the heat, remove the skins of tomatoes & let the mixture cool.
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Once cooled, add to a mixer and grind to a smooth paste.
Making mushroom sadheko:
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Heat another pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook on low for 2-3 minutes till they are cooked well.400 grams button mushrooms
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Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and set aside.1 cup thinly sliced onions
Tempering:
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Heat 1 tablespoon of oil in a pan, add turmeric powder & immediately add it on top of the tomato chutney & mix well.¼ teaspoon turmeric powder
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Garnish with chopped coriander leaves1 tablespoon finely chopped coriander leaves
Video
Nutrition
This article was researched and written by Urvi Dalal.
The post Nepali Mushroom Salad | Mushroom Sadeko appeared first on My Food Story.