Warm Wild Mushroom Salad

Warm Wild Mushroom Salad
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. 


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. 


Calories per serving:

202 calories

Dietary restrictions:

High Fiber, Low Sodium Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 13g 19%
  • Carbs 20g 7%
  • Saturated 4g 19%
  • Fiber 10g 41%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 5g 9%
  • Cholesterol 11mg 4%
  • Sodium 31mg 1%
  • Calcium 103mg 10%
  • Magnesium 50mg 13%
  • Potassium 1,326mg 38%
  • Iron 9mg 48%
  • Zinc 2mg 12%
  • Phosphorus 154mg 22%
  • Vitamin A 79µg 9%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 9mg 47%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 0µg 0%
  • Vitamin D 12µg 3%
  • Vitamin E 1mg 6%
  • Vitamin K 45µg 56%
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