Warm Wild Mushroom Salad

Warm Wild Mushroom Salad
Contributor
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. 

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. 

Nutrition

Calories per serving:

274 kcal

Daily value:

14%

Servings:

2
  • Carbohydrate, by difference 52 g
  • Protein 10 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 8091 IU
  • Vitamin A, RAE 405 µg
  • Vitamin C, total ascorbic acid 51 mg
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 328 µg
  • Ash 5 g
  • Calcium, Ca 499 mg
  • Carotene, beta 4272 µg
  • Choline, total 49 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 8 g
  • Folate, DFE 301 µg
  • Folate, food 301 µg
  • Folate, total 301 µg
  • Iron, Fe 5 mg
  • Isorhamnetin 13 mg
  • Kaempferol 105 mg
  • Lutein + zeaxanthin 10666 µg
  • Magnesium, Mg 165 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 202 mg
  • Potassium, K 1323 mg
  • Quercetin 24 mg
  • Selenium, Se 1 µg
  • Sodium, Na 182 mg
  • Sugars, total 7 g
  • Water 466 g
  • Zinc, Zn 2 mg
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