Maitake Wild Rice Salad

Maitake Wild Rice Salad

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maitake Wild Rice Salad

Maitake Wild Rice Salad

  • Author: Mushroom Council
  • Yield: 6 1x


This simple salad pairs the tender yet hearty maitake mushrooms with nutty wild rice and crunchy walnuts. It is served at room temperature or chilled so you can take it along to your next picnic or potluck. You’ll need cooked and cooled wild rice before tossing this recipe together so be sure to plan ahead.


  • ½ cup raw walnut pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped yellow onion
  • 6 ounces maitake mushrooms, roughly chopped
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup dry wild rice, cooked according to package directions and cooled
  • 1 tablespoon chopped fresh chives


  1. Toast the walnut pieces over medium-high heat in a large, dry skillet. Stir often and cook for 3 minutes, or until you begin to smell their nutty aroma. Remove from the heat and transfer the nuts to a bowl to cool.
  2. Add the olive oil to the skillet and return it to medium heat. Add the onions. Cook, stirring often for 1 minute. The onion will begin to turn golden brown in spots as it cooks in the oil. Stir in the mushrooms and cook for about 2 minutes. They will soften and shrink, but still have a somewhat firm bite. Stir in the walnuts and cook for another 30 seconds.
  3. Remove the skillet from the heat and add the lemon juice, salt, and pepper. Stir well and let cool to room temperature.
  4. Transfer the rice to a large bowl. Add the mushrooms. Toss to mix the ingredients. Sprinkle with chives before serving at room temperature or chilled.

If you like this, try these:

Crispy Mushroom, White Bean, Quinoa & Kale Salad

This salad is packed full of veggies and sure to be a crowd-pleaser!

view Recipe
Plate of wilted spinach salad with chicken, potatoes, mushrooms, pesto and Parmesan cheese.

Wilted Spinach Salad with Rotisserie Chicken, Crispy Potatoes and Pesto

Rotisserie chicken, crispy red potatoes and flavorful roasted mushrooms sit atop a bed of nutritious greens. This salad is the perfect excuse to use leftover rotisserie chicken.

view Recipe
Bowl of shrimp cobb salad next to cutting board of vegetables.

Shrimp Cobb Salad with Smashed Potatoes and Mushrooms

This unique spin on a cobb salad features everything you love about a traditional cobb with the addition of delicious smashed potatoes and crimini mushrooms.

view Recipe
  • Connect with other mushroom lovers