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Mixed Mushroom Salad


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  • 3 bunches watercress, arugula, or frisee
  • 1/2 red onion thinly sliced
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 ounces oyster, shiitake (caps only), and domestic mushrooms thinly sliced
  • 1 garlic clove minced
  • Lemon juice to taste


Servings 6


Step 1

Wash and dry greens and trim stems. Break into large pieces and place in bowl with onion slices.

In small bowl, whisk together balsamic vinegar, 4 tablespoons olive oil, salt, and pepper.

Heat remaining 2 tablespoons oil in medium skillet over high heat. Saute mushrooms with salt, just to wilt, about 2 minutes. Remove from heat and sprinkle with lemon juice. Arrange green salad on serving plates. Scatter mushrooms over top and serve.

This recipe yields 6 servings.

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