Sautéed Mushroom Salad

Recipe courtesy of the Mushroom Council and


Yield: 4 portions


2 tbs Chives, fresh, minced
1 tsp Freshly ground black pepper
1 tsp sugar
1 tbs red wine vinegar
1 tsp garlic, minced
1 cup red pepper, diced
1 cup shallot or onion, thinly sliced
1 lb White button or crimini mushrooms, trimmed and quartered
1 tbs Olive oil
8 cups spring mix (assorted baby salad greens)


Divide spring mix among 4 serving plates; set aside.

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.

Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.


Iron 100 cal
Calcium 0 g
Vitamin C 0 % of D.V.
Vitamin A 0 g
Protein 0 g
Sugars 3 % of D.V.
Dietary Fiber 0.5 g
Dietary Fiber 6 % of D.V.
Total Carbohydrates 4 g
Total Carbohydrates 35 cal
Sodium 100 cal
Sodium 0 g
Cholesterol 0 % of D.V.
Cholesterol 0 g
Trans Fat 0 g
Saturated Fat 3 % of D.V.
Saturated Fat 0.5 g
Total Fat 6 % of D.V.
Total Fat 4 g
Calories from Fat 35 cal
Calories 100 cal


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