Roasted Mushroom Perilla Potato Salad
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Potatoes are boiled skin-on and roughly mashed with a fork to keep a mix of fluffy interior and chunky structure rather than a smooth puree.
Read more
King oyster mushrooms are torn lengthwise into thick strips and pan-roasted in olive oil until chewy and deeply savory, developing color on the cut surfaces. Perilla seed powder and Greek yogurt create a nutty, creamy binder that unifies the two main components without masking their individual flavors. Shredded perilla leaves release their bold, anise-like fragrance across the entire plate, while lemon juice and minced garlic cut through the richness and sharpen the overall aroma. Two distinctly Korean aromatics, perilla seed and perilla leaf, give the familiar potato salad format a flavor profile that diverges significantly from its Western counterpart. The salad is best at room temperature, where the potato texture stays fluffy and the mushrooms hold their chew; if refrigerated, pulling it out 30 minutes before serving restores the right consistency.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Scrub 500 g potatoes and cut them into large chunks with the skin on.
Start them in cold water, boil until a fork slides in easily, then drain, steam off excess moisture, and roughly mash with a fork.
- 2Season
Tear 220g king oyster mushrooms lengthwise and coat them with 1 tablespoon olive oil and part of the 0.5 teaspoon salt.
Keep the pieces thick so they retain some bite after roasting.
- 3Control
Roast the mushrooms at 200C for about 12 minutes.
Take them out when the edges are lightly browned and surface moisture has reduced, then cool briefly so the hot mushrooms do not loosen the potato salad.
- 4Season
Mix 4 tablespoons Greek yogurt, 1.5 tablespoons perilla seed powder, 1 tablespoon lemon juice, 1 teaspoon minced garlic, the remaining olive oil, and the remaining salt. Keep the dressing thick enough to cling to the potatoes.
- 5Finish
Pat 25 g perilla leaves dry, roll them tightly, and slice into thin ribbons.
Keep them separate until the end because early mixing bruises the leaves and dulls their fragrance before the salad is served.
- 6Finish
Fold the potatoes and mushrooms gently into the dressing, then mix in the perilla leaves.
Let stand for 10 minutes and serve at room temperature.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pan-roasted king oyster mushrooms meet chunky mashed potatoes in this perilla-scented salad.
- Finish cue
- Fold the potatoes and mushrooms gently into the dressing, then mix in the perilla leaves.
- Avoid this
- Keep potato chunks large so they do not break while tossing.
- Storage and reheating
- The salad is best at room temperature, where the potato texture stays fluffy and the mushrooms hold their chew; if refrigerated, pulling it out 30 minutes before serving restores the right consistency.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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