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You can use any combination of wild mushrooms in this satisfying salad.
To make Raspberry Vinaigrette: In large glass or ceramic bowl, whisk together all ingredients until well combined. Set aside to let flavors blend.
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.
Add lettuces to vinaigrette and toss to coat. Divide among plates, then spoon mushrooms on top. Serve warm.
- Calories 193
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 2 g
- Sodium Content 274 mg
- Sugar Content 0 g