Warm Mushroom Salad
Elevate your salad game with this Warm Mushroom Salad, a hearty yet elegant dish that marries earthy flavors with vibrant textures. This recipe features a medley of golden-brown mixed mushrooms—think cremini, shiitake, and oyster—sautéed to perfection with aromatic shallots, garlic, and fresh thyme. A splash of balsamic vinegar adds a tangy depth, while a bed of baby spinach or arugula provides a fresh, peppery contrast. Finished with nutty toasted walnuts and delicate shavings of Parmesan, this salad is a symphony of savory notes. Ready in just 25 minutes, it's perfect as a sophisticated appetizer or a light, satisfying main course. Healthy, quick, and packed with umami goodness, this warm salad is an unforgettable addition to your recipe collection!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Mixed mushrooms (such as cremini, shiitake, and oyster)
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1.5 tablespoons Balsamic vinegar
- 100 grams Baby spinach or arugula
- 30 grams Parmesan cheese, shaved
- 30 grams Toasted walnuts, roughly chopped
Directions
Step 1
Clean the mushrooms using a damp paper towel, and slice them into thin, even pieces if they are large. Leave smaller mushrooms whole or halved.
Step 2
Heat 2 tablespoons of the olive oil and the butter in a large skillet over medium-high heat.
Step 3
Add the mixed mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Step 4
Reduce the heat to medium and stir in the chopped shallot, minced garlic, and thyme leaves. Sauté for 2-3 more minutes until fragrant.
Step 5
Season the mushroom mixture with salt and freshly ground black pepper.
Step 6
Deglaze the pan by adding the balsamic vinegar. Stir well, ensuring the mushrooms are evenly coated, and cook for 1 minute. Remove the skillet from heat.
Step 7
Divide the baby spinach or arugula among four serving plates or bowls.
Step 8
Spoon the warm mushrooms over the greens, allowing the heat to slightly wilt them.
Step 9
Top each salad with shaved Parmesan cheese and a sprinkle of toasted walnuts.
Step 10
Drizzle the remaining tablespoon of olive oil over the salad for added richness, if desired. Serve immediately while the mushrooms are warm.
Nutrition Facts
| Serving size | (695.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 976.7 |
| Total Fat 84.1g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 62.9mg | 0% |
| Sodium 1815.6mg | 0% |
| Total Carbohydrate 35.6g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 13.1g | |
| Protein 29.6g | 0% |
| Vitamin D 36.2IU | 0% |
| Calcium 496.6mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 2348.6mg | 0% |
Source of Calories