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. 

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  Tablespoons  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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
48g
53%
Saturated Fat
2g
8%
Carbohydrate, by difference
56g
43%
Protein
9g
20%
Vitamin A, RAE
414µg
59%
Vitamin C, total ascorbic acid
50mg
67%
Vitamin K (phylloquinone)
339µg
100%
Calcium, Ca
497mg
50%
Choline, total
57mg
13%
Fiber, total dietary
7g
28%
Folate, total
301µg
75%
Iron, Fe
5mg
28%
Magnesium, Mg
164mg
51%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
198mg
28%
Selenium, Se
3µg
5%
Sodium, Na
111mg
7%
Water
457g
17%
Zinc, Zn
2mg
25%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.