nutritional information

Per Serving:

  • Calories: 193
  • Protein: 2 g
  • Total Fat: 17 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Cholesterol: mg
  • Sodium: 274 mg
  • Fiber: 2 g
Vegan Gluten-Free

Warm Mushroom Salad

Warm Mushroom Salad

4 servings

30 minutes or fewer

You can use any combination of wild mushrooms in this satisfying salad.
Raspberry Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 1 Tbs. raspberry vinegar
  • 2 dried apricots, very finely chopped
  • ¼ tsp. coarse salt
  • ⅛ tsp. freshly ground pepper
Mushroom Salad
  • 3 Tbs. extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 8 oz. chanterelles or other mushrooms, sliced
  • 5 to 6 Tbs. dry white wine
  • ¼ tsp. chopped fresh thyme or pinch of dried
  • 4 cups mixed baby lettuces
  1. To make Raspberry Vinaigrette: In large glass or ceramic bowl, whisk together all ingredients until well combined. Set aside to let flavors blend.
  2. To make Warm Mushroom Salad: Meanwhile, in medium skillet, heat oil over medium-high heat. Add shallot and cook, stirring often, until tender, 1 to 2 minutes. Add mushrooms and thyme and cook, stirring often, until tender and they begin to release their juices, 4 to 5 minutes, adding wine as needed to prevent scorching. Remove from heat. Season with salt and pepper.
  3. Add lettuces to vinaigrette and toss to coat. Divide among plates, then spoon mushrooms on top. Serve warm.
September 1999

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