Gluten-Free Creamy Mushroom Salad
Indulge in the earthy flavors of this Gluten-Free Creamy Mushroom Salad—a vibrant blend of perfectly sautéed mixed mushrooms, crisp baby spinach, and peppery arugula, all tossed in a tangy, gluten-free sour cream dressing. Featuring a medley of shiitake, cremini, and button mushrooms, this salad is elevated by the crunch of toasted walnuts, the freshness of chopped chives, and a finishing touch of grated Parmesan cheese. With just 25 minutes from start to finish, it’s an easy-to-make, wholesome dish that’s ideal for lunch, a light dinner, or as an impressive starter for guests. Perfectly balanced in textures and flavors, this recipe is a must-try for mushroom lovers and anyone seeking gluten-free elegance in their salad repertoire.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams Mixed mushrooms (shiitake, cremini, and button)
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 150 grams Baby spinach leaves
- 100 grams Arugula
- 0.5 cup Sour cream (gluten-free)
- 2 tablespoons Lemon juice
- 50 grams Parmesan cheese, grated
- 2 tablespoons Chives, chopped
- 50 grams Walnuts, toasted and roughly chopped
Instructions
Clean the mushrooms with a damp cloth and slice them thinly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms, salt, and black pepper to the skillet, cooking for 6-8 minutes until the mushrooms are golden brown and tender. Remove from heat and let cool slightly.
In a large mixing bowl, combine the baby spinach leaves and arugula.
In a small bowl, whisk together the sour cream, lemon juice, and 1 tablespoon of olive oil until smooth.
Add the cooled mushrooms to the greens, then pour the dressing over the salad.
Toss the salad gently to combine all the ingredients, ensuring an even distribution of the dressing.
Sprinkle the grated Parmesan cheese, chopped chives, and toasted walnuts over the salad.
Serve the salad immediately, or chill for up to 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
