Warm Mushroom Salad is a hearty and flavorful dish that combines the earthy taste of sautéed mushrooms with fresh greens and a tangy vinaigrette. This salad is perfect for cooler weather, offering a balance of warmth and freshness. The mushrooms are cooked until tender and golden, then tossed with a vibrant dressing made from olive oil, garlic, and lemon juice. Paired with peppery arugula or mixed greens, this salad is a delightful starter or light meal that showcases the richness of mushrooms in a fresh, satisfying way.
Ingredients
- 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 4 cups arugula or mixed salad greens
- 1/4 cup shaved Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden and tender. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper.
- Make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, lemon juice, and a pinch of salt and pepper.
- Assemble the salad: In a large bowl, toss the warm sautéed mushrooms with the arugula or mixed greens. Drizzle the vinaigrette over the salad and toss gently to coat.
- Garnish and serve: Top the salad with shaved Parmesan cheese and fresh parsley, if desired. Serve warm.
This Warm Mushroom Salad is a comforting and flavorful dish that’s perfect as a side or light meal, offering the richness of mushrooms balanced by fresh greens and a zesty dressing.
