Shroom Salad
Indulge in the earthy flavors and vibrant textures of this delightful Shroom Salad, a perfect harmony of sautéed mushrooms, fresh greens, and tangy vinaigrette. Featuring a medley of tender cremini, shiitake, and oyster mushrooms, this salad is elevated with the aromatic touch of garlic and parsley. A crisp bed of baby spinach or arugula is adorned with sweet cherry tomatoes and thinly sliced red onion, while a homemade balsamic-Dijon dressing ties it all together with its balance of tangy and sweet notes. For an optional finishing touch, creamy goat cheese or feta adds a luxurious element. Quick and easy to prepare, this warm mushroom salad is an ideal choice for a light lunch, a satisfying side dish, or an elegant starter. Perfect for mushroom lovers and anyone seeking a fresh, healthy, and unforgettable recipe!
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Recipe Information
Ingredients
- 250 grams Mixed mushrooms (e.g. cremini, shiitake, oyster)
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 100 grams Baby spinach or arugula
- 150 grams Cherry tomatoes, halved
- 1 small piece Red onion, thinly sliced
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Goat cheese or feta (optional, for garnish)
Instructions
Clean the mushrooms thoroughly by wiping them with a damp paper towel. Slice them into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown. Stir in the chopped parsley, then remove from the heat and set aside to cool slightly.
In a large salad bowl, combine the baby spinach or arugula, cherry tomatoes, and red onion slices.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, remaining 1 tablespoon of olive oil, salt, and black pepper to create the vinaigrette.
Add the cooked mushrooms to the salad bowl and toss gently to combine.
Drizzle the vinaigrette over the salad and toss again to ensure everything is evenly coated.
Transfer the salad to individual plates or a serving platter. Optionally, crumble goat cheese or feta on top for added creaminess.
Serve immediately and enjoy your Shroom Salad!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2023 mg | 43% | |
*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.
