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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. 


  • 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


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.