Warm mushroom salad recipe
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- Dish type
- Warm salads
This is a warm salad - cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.
87 people made this
- 1 tablespoon olive oil
- 150g sliced fresh mushrooms
- 1 clove garlic, chopped (optional)
- 2 1/2 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- salt and pepper to taste
- 2 (120g) bags herb salad (or continental salad mix)
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
- Put the salad greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
Reviews & ratingsAverage global rating:(79)
Reviews in English (58)
Bit behind, but, made this tonight and the other half loved it. The balsamic I used had a bit of whisky in it gorgeous-28 Sep 2016
The recipe itself is delicious and quick & simple. However, the recipe states this is for 4 people - which would be fine as a starter. However, I used the same quantities given and it fed 2 of us - and yet still could have done with some more. I would suggest you use 1/2 as much again as stated in the recipe to feed 2 as a main course.-21 Jun 2009
by Lolita Gilkes
Absolutely delicious. I added some blue cheese and chopped pecans. Sauteed two cloves of garlic with the mushrooms. This would work with fresh spinach or mixture of spring greens and spinach. Chicken slivers or boiled shrimp would be great and make it a meal in itself! Wow! I could have this one every day!-12 Nov 2005
- 8 cups spinach, tough stems removed
- 2 cups coarsely chopped radicchio
- 2 tablespoons extra-virgin olive oil, divided
- 2 slices bacon, chopped
- 1 large shallot, halved and sliced (1/2 cup)
- 3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons white balsamic vinegar
- ½ teaspoon honey
Combine spinach and radicchio in a large bowl.
Heat 1 tablespoon oil in a large skillet over medium heat. Add bacon and shallot and cook, stirring, until the bacon is crisp, 4 to 5 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms are tender, 5 to 7 minutes. Remove from heat and stir in the remaining 1 tablespoon oil, vinegar and honey, scraping up any browned bits. Immediately pour the warm vinaigrette over the spinach mixture and toss to coat.
I loved this, probably used more mushrooms, just bought a package of pre-sliced cremini's and threw them in. I also added tomatoes. My husband liked it just as a side and I loved it for my salad. Planning on making again this week as muchrooms are on sale.
This was so good, we had it with steak and it was a perfect pairing. I LOVE mushrooms and used a lot of them over the salad greens. If you aren't such a huge fan of the 'shrooms, then I would suggest adding the mushrooms a little at a time over the salad greens until you get the right combination. You can always save the rest for soup or something later on.
This is an amazing recipe. I was worried about a "warm" salad, but it cooled down to room temperature quickly, and was delicious. I added goat cheese and pine nuts which made it much less healthy, but it's hard to resist throwing cheese into things.
I'm not sure why, (it might have been that my mushrooms were past their prime) but this recipe didn't do anything for me. I really don't like balsamic vinegar, either, so I used red wine vinegar. It wasn't bad, but i would not make it again.
I loved this one - as did MrB. I use baby red lettuce and baby spinach, and lots of black pepper. We had this with cantaloupe which was a nice complement. I think this salad opens itself up to all kinds of great additions, but is also wonderful just as written. Thanks!! Sunnybird
Fantastic, fantastic, fantastic. I have reused this recipe so many times! I have added crabmeat, I've used it with steak, I used it with sliced pork. I've added grape tomatoes, toasted almonds, fresh mozzarella, you name it. What a great foundation recipe!
I took this simple salad to Thanksgiving dinner. I sauted 4 cloves of garlic with crimini mushrooms and served it over baby spinach. Even my salad-indifferent boyfriend ate it! Next time I will grate some fresh parmesan on top to add some texture and a salty flavor.
This was delicious. I am a huge fan of anything containing mushrooms (I think I ate them with every single meal when I was pregnant with my son!) so of course I found this salad awesome. The only change I made was to saute one large shallot along with the mushrooms, because I always do and they complement each other so well! If you are a mushroom lover you really need to try this salad! Great recipe!
Excellent! I tossed in garlic feta cheese before serving and it tasted even better.
CRAZY GOOD. One of the best salads I've had in a long time. The recipe didn't specify which kind of mushrooms to use, I used baby bellas which have a "beefy" taste which was really outstanding with the greens. LOVED this salad.
OK, this was REALLY GOOD! I added some cherry tomatoes for good measure, but love the balsamic in the sauteed 'shrooms! Will definitely make again! Thanks!
- 3 pounds medium white mushrooms, trimmed and quartered
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons plus 1 teaspoon pure olive oil
- Salt and freshly ground pepper
- 1 tablespoon soy sauce
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 2 tablespoons Marsala
- 2 teaspoons tomato paste
- 2 garlic cloves, minced
- 3 large shallots, thinly sliced
- 6 cups coarsely shredded romaine lettuce
- 2 cups coarsely shredded Boston lettuce
- ½ cup shredded Gouda cheese, aged Gouda or goat Gouda (1 ounce)
In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300 degrees. In a large skillet, melt the buter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.
In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.
Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.
In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.
Warm mushroom salad with hazelnuts
So, this is a tale of two salads. No wait, three. Okay, this is the tale of three salads. The first one crossed our table at brunch with my mother and the little pilot two weeks ago (you might remember that our last brunch together resulting in us obsessing over monkey bread who knew brunch could be such a source of inspiration?) at one of my favorite local restaurants: warm mushroom, softly cooked, chestnuts cooked in brown butter, bacon lardons and a port reduction. We haven’t stopped talking about it since.
So, when I was looking for a salad to make for our accidental dinner party last weekend that did not hinge entirely on out-of-season always-going-bad-too-fast never-tasting-as-good-as-they-should salad greens and spied on a warm mushroom salad in the always-amazing Sunday Suppers at Lucques, I had a good feeling about it.
It involved a whole lot of things. Two pounds of wild mushrooms, toasted and skinned hazelnuts, shallots cut in two ways, a ton of a fresh herbs, sherry vinegar, delicate mache and an obscure percorino, and a very careful cooking and plating process. Our friends cleaned every speck of salad off the serving platter. It was a clear home run.
And yet, it bugged me. Hey, I love some obscure pecorinos and fancy wild mushrooms as much as the next person with taste buds, but I couldn’t shake the feeling that — at least for the kind of cooking I prefer to embrace at home — I could make this with more reliable, humble ingredients, like brown mushrooms. So the next night, I did. Out of mache, I used arugula, but many greens would do. Out of sherry vinegar, I used a white wine vinegar. Out of almost every herb, and appalled by the post-blizzard pick of them at the store, I skipped them. And we enjoyed it just as much — possibly even more, because I had gotten the flavor I wanted without having relegate it to “special occasions” because we’d nearly broken the bank for it.
So, below is a warm mushroom salad you can make humble or fancy. It could a Saturday night showpiece or it could be be a Thursday night dinner with a poached egg on top and hunk of crusty bread on the side. I think we know which one I vote for.
Warm Mushroom Salad with Hazelnuts and Pecorino
Adapted generously from Sunday Suppers at Lucques
1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as frisé, arugula or a mix of your choice
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino (Goin loves di Grotta, and we did too, but Romano would also work) or Parmesan-Reggiano or another hard, sharp cheese
Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.
Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft it’ll soak up the flavorful dressing.
This light salad gets heft and creaminess from the soft egg.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Warm Mushroom Salad with Arugula and Walnuts
My brother, Philip, liked mushrooms. At this point, that is almost all I remember about him. He liked them, so I didn’t give them a chance. That’s how it worked with a lot of things when we were little.
We haven’t spoken in nearly a dozen years now, my brother and me. It used to hollow me out with sadness or set my mind ablaze in anger. Now it does neither, it just is a fact. One I can’t change, one perhaps I wouldn’t if I could, I’m not sure. After my diagnosis, it seems exhausting to try to reintroduce myself to someone who would only be able to ever see me from a small slice of my life, one so small, with so much distance and life in between then and now, that I look to it as being almost unreal. So many chapters of my life have felt like a molting of the ones before, and he has missed so many: moves, marriage, motherhood. After my diagnosis, too, I understand with unusual clarity the importance of narrative as it relates to healing.
I am not in his, nor he in mine.
The version of myself that lives in me that I feed fake chocolate, the one that longs for comfort as I first remember it from childhood, feels a wide range of emotions that span from resentment to guilt to deep sadness. She has a hard time when people ask about him – either in very old friendships or brand-new ones—and gets tongue-tied. I accept these moments of pain when they show up, too, as a fact of who I am as being nested in who I’ve been and try to hold all of it, of me, with love and forgiveness. (Some days I’m better at it than others.)
But then the matured, logical and integrated part of myself—the one who relies mostly on gratitude— knows that the person I am today couldn’t be without every piece of my past just as it is. It is that version of myself who wonders if he and I needed to be separate in order to be whole, to be able to create our own narratives about our past without each other as witness in order to heal ourselves and our futures. Another truth that arrives from this gratitude is that family has very little to do with relation, only to do with love. And love can’t be assumed, only built and nurtured. I orient my life as a mother in this idea, as a daughter and friend too. It’s a kind of practice, a kind of prayer for me, and I am surrounded by it always.
My brother is gone—rather, the idea of him is gone, since any further claim on a person is impossible anyway—and I am genuinely accepting of that, grateful even. Familial bonds remain only in our genes we are strangers now whose resemblance would feel like coincidence. I am released, claiming family in old friends, raising my kids with aunts and uncles defined by shared love rather than blood.
These truths feel acute, real, and affirming when pondered, gratefully, over a bowl of warm mushrooms that I am free to enjoy with a love and a life that is uniquely my own.
Warm Mushroom Salad with Arugula and Walnuts
Spring has me loving all arugula all the time. I used a mixture of oyster and beech mushrooms because they called to me at the market, but any of your favorites would do as a substitute. This is my favorite lunch salad right now.
2 tablespoons olive oil, plus more for serving if desired
12 ounces mixed mushrooms, trimmed of tough stems and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup shelled walnuts
1/2 cup cooked navy beans (about 1/2 a 15-ounce can, drained and rinsed)
2 loosely packed cups baby arugula
1 to 2 teaspoons sherry vinegar to taste
Heat a large, heavy skillet (such as cast-iron) over medium high heat until hot. Add oil, then mushrooms. Season mushrooms generously with salt and pepper cook, without stirring, 5 minutes. Remove skillet from heat stir in walnuts and beans. Set aside 5 minutes to warm through. Season with salt and pepper add arugula and sherry vinegar and toss to wilt greens slightly. Divide between plates, drizzle with olive oil (if desired), and serve immediately.
Warm Mushroom Salad
Crispy, savory mushrooms are a delicious palate opener. This salad can be served in smaller portions as a starter or in larger portions as a main dish for warm summer nights.
To get the best results use a great quality extra virgin olive oil, we love Colavita.
- Extra virgin olive oil, such as Colavita
- 2 shallots, sliced thinly
- ½ pound cremini mushrooms, wiped with a damp cloth and sliced in quarters
- ½ pound shiitake mushrooms, caps only, coarsely chopped
- 1 garlic clove, minced
- ¼ cup balsamic vinegar
- 3 cups arugula
- Kosher salt
- Freshly ground black pepper
- Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
- Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
- Add garlic and stir for just another minute to soften garlic a bit. Add balsamic and stir to coat mushrooms.
- Divide arugula between 5 to 6 plates, top with warm mushrooms and drizzle with pan juices.
NOTES FROM THE TEST KITCHEN:
Turn the delicious salad into a WOW by adding: toasted hazelnuts, pistachios, or pine nuts, sundried tomatoes, shaved parmesan and Asiago cheeses (for dairy meals)
Warm Escarole and Mushroom Salad
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This simple salad of escarole and sautéed mushrooms is slightly acidic, making it the ideal side to serve with rich braised dishes like our Spice-Rubbed Pot Roast, Thyme-Rubbed Bison Short Ribs, or Chicken Cordon Bleu.
This recipe was featured as part of our Cold-Weather Comfort Food Menu.
Tips for Christmas
- 1 Place the escarole in a large, nonreactive bowl and set aside. Heat the oil in a large frying pan over high heat. When the oil smokes, add the mushrooms, garlic, shallot, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 to 6 minutes.
- 2 Remove the pan from heat and transfer the mushrooms to the bowl with the escarole. Pour the vinegar into the pan. Stir, scraping up any browned bits from the bottom of the pan, then pour over the salad. Toss all the ingredients together, season with additional salt and pepper, and serve.
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Warm Mushroom Salad with Sesame Dressing きのこの胡麻和え温サラダ
Are you a big fan of mushrooms? Packed with antioxidants, B vitamins, and a host of amazing nutrients, mushrooms are a treasured ingredient in Japanese cuisine.
We savor mushrooms’ deep, complex flavors and use them to create umami-packed dashi broth, add them in stews and soups, deep fry them for tempura, and sauté them for simple salads like this Warm Mushroom Salad with Sesame Dressing (きのこの胡麻和え温サラダ).
In this recipe, I used some of the most flavorful and nutritious mushrooms – shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, and enoki mushrooms – but you can certainly experiment with the varieties of mushrooms available. The assortment of wild mushrooms works just as beautifully in this warm salad. The idea is to use different mushrooms to create a satisfying texture.
Tips on Cooking Warm Mushroom Salad
To achieve a deep, flavorful sear, make sure your frying pan is hot enough before you add in the mushrooms. Depending on the type of mushrooms, you may want to add them in succession so the meatier ones get cooked first.
Keep the mushrooms spread out in a single layer without crowding the pan. Add in a pinch of salt to help draw out the moisture and then leave the mushrooms untouched until they achieve a rich brown color on the edges. And remember it’s always better to overcook mushrooms than undercook them.
Warm Mushroom Salad Pair with Sesame Dressing
Once the mushrooms become slippery-crisp and hot, toss them with the classic Japanese sesame dressing, then add in fresh peppery mizuna (or any leafy vegetables like shungiku/chrysanthemum leaf, watercress, or arugula) and let the mixture soak up all the flavor. The result is a savory, nutty and tangy salad and a versatile side to go with everything.
Serve this Warm Mushroom Salad with Sesame Dressing alongside steamed rice, teriyaki salmon (or agedashi tofu for vegetarian) and miso soup, you have an everyday meal that is hearty and totally satisfying.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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