• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wild Mushroom Salad with Warm Balsamic Vinaigrette

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 2 ts Olive oil
  • 6 c Shiitake mushrooms, cepes,
  • -chanterelles
  • 1 ts Salt
  • Fresh ground pepper, to
  • -taste
  • 4 c Spinach, frisee,
  • -arugula,beet
  • 2 ts Olive oil
  • 2 Shallot, peeled and minced
  • 1 Clove garlic, peeled and
  • -minced
  • 1/4 c White wine
  • 1/4 c Chicken broth
  • 1/4 c Balsamic vinegar
  • 1 tb Fresh thyme, chopped
  • 1/2 ts Salt
  • Fresh ground pepper, to
  • -taste


1. For the salad, heat the olive oil in a large nonstick or cast-iron
skillet over medium heat. Add the mushrooms and saute until tender, about
10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive
oil in a small saucepan. Add the shallots and garlic and cook until
softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer
until reduced by half, about 10 minutes. Stir in the remaining olive oil,
thyme, salt and pepper.

2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm
vinaigrette over the mushrooms and serve immediately.

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