Warm Wild Mushroom Salad Recipe


Nutrition

Cal/Serving: 202
Daily Value: 10%
Servings: 2

High-Fiber, Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g19%
Saturated4g19%
Trans0g0%
Carbs20g7%
Fiber10g41%
Sugars4g0%
Protein5g9%
Cholesterol11mg4%
Sodium31mg1%
Calcium103mg10%
Magnesium50mg13%
Potassium1326mg38%
Iron9mg48%
Zinc2mg12%
Vitamin A976IU20%
Vitamin C16mg27%
Thiamin (B1)0mg3%
Riboflavin (B2)1mg30%
Niacin (B3)9mg47%
Vitamin B60mg7%
Folic Acid (B9)41µg10%
Vitamin B120µg0%
Vitamin D12µg3%
Vitamin E1mg6%
Vitamin K45µg56%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Warm Wild Mushroom Salad
Maryse Chevriere

For those cooler spring evenings, try this easy-to-make salad featuring your choice of assorted seasonal wild mushrooms. 

3
Ratings6

INGREDIENTS

  • 1 pound assorted wild mushrooms (shiitake, hen of the woods, cremini), cleaned and trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 3/4 tablespoon unsalted butter, at room temperature
  • Juice of 1 small lemon
  • 3-4 cups arugula

DIRECTIONS

Clean and trim the mushrooms, cutting them into similarly sized pieces. In a medium-sized pan over medium-low heat, add the olive oil, mushrooms, and salt and pepper, to taste.

 

Sauté the mushrooms for a couple of minutes until they begin to brown, stirring occasionally. Cover the pan (another slightly smaller pan will work well) to cook the mushrooms until tender, about 6 minutes. Once cooked, set aside on a small plate. 

 

Reduce the heat to low and in the same pan that you cooked the mushrooms in, add the butter and lemon juice. Cook until melted and well mixed, then add back in the cooked mushrooms and toss to coat. Remove from heat. To serve, toss the seasoned mushrooms with the arugula in a medium-sized bowl. 

Recipe Details

Servings: 2

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