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Tri-Color Salad With Sautéed Mushrooms


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  • 1 pound fresh white mushrooms cleaned, trimmed
  • 4 ounces fresh shiitake mushrooms cleaned, and stems removed - (abt 1 1/2 cups)
  • 1 pound mixed salad greens (such as arugula, radicchio, and endive)
  • 6 tablespoons olive oil divided
  • 1/4 cup cider or white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • Parmesan cheese curls (optional)


Servings 4


Step 1

Slice white and shiitake mushrooms. Tear or break salad greens into bite-sized pieces; on large platter, arrange greens.

In large skillet, heat 1 tablespoon of oil over medium heat. Add half of mushrooms; cook and stir until browned, about 5 minutes. Remove to bowl. Add another 1 tablespoon oil to skillet; cook remaining mushrooms; return reserved mushrooms to skillet.

Meanwhile, in cup, combine remaining 4 tablespoons oil, with the vinegar, mustard, sugar, salt and pepper. Add mixture to mushrooms; stir until well blended; spoon over greens. Top with Parmesan cheese curls, if desired.

This recipe yields 4 servings.

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