This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit. I use the pre-packaged mixed colorful lettuce. A different salad, but a good one that is done in no time if you want to try something new.
Warm Mushroom Salad Ingredients
1 tablespoon olive oil
1? cups sliced fresh mushrooms
1 clove garlic, chopped
2? tablespoons olive oil
2? tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens mix
How to Make Warm Mushroom Salad
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.
Warm Mushroom Salad Nutritions
Calories: 130.2 calories
Carbohydrate: 4.9 g
Cholesterol:
Fat: 12.1 g
Fiber: 1.3 g
Protein: 2.2 g
SaturatedFat: 1.7 g
ServingSize:
Sodium: 24.4 mg
Sugar: 2.5 g
TransFat:
UnsaturatedFat:
Warm Mushroom Salad Reviews
Absolutely delicious. I added some blue cheese and chopped pecans. Sauteed two cloves of garlic with the mushrooms. This would work with fresh spinach or mixture of spring greens and spinach. Chicken slivers or boiled shrimp would be great and make it a meal in itself Wow I could have this one every day
Ive made a similar salad myself many times before, and this one tastes great as well I added also some fresh basil leaves in my salad.
OK, this was REALLY GOOD I added some cherry tomatoes for good measure, but love the balsamic in the sauteed shrooms Will definitely make again Thanks
CRAZY GOOD. One of the best salads Ive had in a long time. The recipe didnt specify which kind of mushrooms to use, I used baby bellas which have a "beefy" taste which was really outstanding with the greens. LOVED this salad.
Excellent I tossed in garlic feta cheese before serving and it tasted even better.
Wonderful salad And so simple to prepare. I cannot wait to make this again per the recipe. This time, I added blue cheese, toasted walnuts and bacon bits. It was great tasting but I think I want to try it again with just the mushrooms.
I like this a lot... Its pretty close to the ones Ive had in restaurants. I used portobello mushrooms and I topped it with some soft feta (or goat cheese) like in the restaurant.
Perhaps I did something wrong. 10 oz of greens was excessive for the amount of dressing, the ratio was way off. I would also consider blancing the greens before adding the dressing to remove the bitterness or adding some sugared pecans.
I loved this recipe. was quick and easy to make. perfect for me (who has little time to spare). will definitely make again
Great dressing It seemed like it needed something else along with the greens though, something crunchy. I may try a few walnuts or chopped water chestnuts. I will definitely make this again.
This was delicious I am a huge fan of anything containing mushrooms (I think I ate them with every single meal when I was pregnant with my son) so of course I found this salad awesome The only change I made was to saute one large shallot along with the mushrooms, because I always do and they complement each other so well If you are a mushroom lover you really need to try this salad Great recipe
Just ok
This salad was ok but we didnt really care for the dressing... too much vinegar and also the warm mushrooms with lettuce was kind of odd to me.
Amazing salad I added a teaspoon of splenda to the sauce to sweeten it a little bit, two cloves of garlic and 1/4 of a diced onion (finely diced). It was delicious I will for sure make this again and again
I took this simple salad to Thanksgiving dinner. I sauted 4 cloves of garlic with crimini mushrooms and served it over baby spinach. Even my salad-indifferent boyfriend ate it Next time I will grate some fresh parmesan on top to add some texture and a salty flavor.
I thought this was good, but I agree w/ the reviewer who said the ratios seemed off-not enough mushrooms, too many greens and maybe even a little too much balsamic for my taste. It was good, though and I think by altering the olive oil to balsamic ratio and doing more mushrooms it would be even better. I will also try adding some toasted pecans as someone else mentioned.
I reaaallly loved this and wished I had more mushrooms to make more
This was a great salad I added some red bell pepper and scallions to the mushrooms while in the skillet. Right after tossing the salad I added some cherry tomatoes for extra color and texture. Everyone in my family loved it
I love this recipe I used baby portabellos and added halved grape tomatoes to spinach and romaine lettuce. Such an easy yet elegant salad idea. Thanks for posting
This was so good, we had it with steak and it was a perfect pairing. I LOVE mushrooms and used a lot of them over the salad greens. If you arent such a huge fan of the shrooms, then I would suggest adding the mushrooms a little at a time over the salad greens until you get the right combination. You can always save the rest for soup or something later on.
Im not sure why, (it might have been that my mushrooms were past their prime) but this recipe didnt do anything for me. I really dont like balsamic vinegar, either, so I used red wine vinegar. It wasnt bad, but i would not make it again.
I have made this recipe twice, once for just my husband and I. We loved it So decided to make a larger salad for a dinner with some friends but this time I add feta cheese to it WOW They couldnt get enough of it Great recipe will make it more often
Simple, yet surprisingly good. I left out the optional garlic and seasonings, opting to use sun-dried tomato vinaigrette for the rest of the EVOO called for along with the balsamic. That took it to another level, and complemented my meal nicely. Love it
I have a similar recipe which is a lot more work - this tastes great; however, I only used a 5 oz bag of greens and the dressing was barely enough. I also added bleu cheese and sauteed the mushrooms in garlic. I will definitely make this again
I loved this one - as did MrB. I use baby red lettuce and baby spinach, and lots of black pepper. We had this with cantaloupe which was a nice complement. I think this salad opens itself up to all kinds of great additions, but is also wonderful just as written. Thanks
I love fried mushrooms but the balsamic vinegar overwhelmed this dish and I had to throw it out.
Fantastic, fantastic, fantastic. I have reused this recipe so many times I have added crabmeat, Ive used it with steak, I used it with sliced pork. Ive added grape tomatoes, toasted almonds, fresh mozzarella, you name it. What a great foundation recipe
Easy and nice. For the Asian readers, I didnt have balsamic vinegar and used half rice vinegar and half black vinegar, it worked well too
This is an amazing recipe. I was worried about a "warm" salad, but it cooled down to room temperature quickly, and was delicious. I added goat cheese and pine nuts which made it much less healthy, but its hard to resist throwing cheese into things.
Tried this last night, absolutely FANTASTIC and UNUSUAL I agree with one of the reviewer that the ratio was not quiet up to par, but again it depends how much mushrooms do you want in the salad. If you are a mushroom lover like me, double the recipe for mushrooms and/or use only 2/3 of the bag of greens. I added goat cheese to mine & used Bella mushrooms, since they are tastier than white ones. This recipe is a keeper in recipe box & cant wait to try it again soon. Thank you Extraordinary Machine for sharing it with us all.
I increased the mushrooms to over 2cups (I used shitake) over 8oz of spicy mesclun greens. I guess I waited too long to put the mushrooms on top since the greens did not wilt at all and I think this messed up my proportions (our salad was HUGE). Will add quicker next time. Also added shaved parm on top - yum
Yum Simple and easy, but good
As one who is not particularly fond of salads, this one is very delicious. I added sliced avocado to the salad.
Surprisingly delicious. My meat and potatoes husband even liked it.
I love this combination and make it often. Perfect for a low carb way of eating.
This salad was absolutely amazing. I decided to make a nice meal for my boyfriend after hed had a bad week at work, and he loved it. i couldnt get the vinegar though so I used italian salad dressing and it was awesome. Will try with viegar next time Thank You
This salad is so delicious I made a bit extra so I could have some the next day, but I decided I had to eat it all right then, thats how good it is I made a few minor alterations, I used balsamic vinegratte dressing instead of balsamic vinegar, I tossed in chopped baby carrots, onion and garlic in the pan. Then I tossed in some raw cucumber after the salad was in the bowl along with some shredded Jack cheese, mixed it all up with the baby spinach leaves and waa lah A very tasty dish. I want to have this meal nonstop for dinner every night of the week And it is so simple to make you cant really go wrong
I like to add a little butter with the olive oil when cooking the mushrooms, it adds a nutty richness.
This was an excellent salad. The only change/addition I made was feta cheese. My husband thought this was the best salad and he doesnt even like Balsamic Vinegear.
Amazing, what is not to love about this. Even my picky eater ate this...Thanks...
I loved this, probably used more mushrooms, just bought a package of pre-sliced creminis and threw them in. I also added tomatoes. My husband liked it just as a side and I loved it for my salad. Planning on making again this week as muchrooms are on sale.
I actually used sliced crimini mushroms with baby spinach in place of the lettuce. it was so good, my coworker had two helpings this recipe is definitely a keeper
I actually cooked the spinach for a warm salad + stir-fryed the mushrooms with red peppers, and added chinese noodles in the mix, it was delish
My husband and I made this salad for lunch and ate it all Absolutely delicious. One that we will remember to serve guests.Carol
This made a nice change from my usual green salad. I did add a couple of pinches of italian seasoning to the mushrooms when I added the balsamic vinegar. Many Thanks.
I made this for my dinner group this week and it was very tasty. I wish I had seen the other reviewers comments about adding the cheese, that would have added the crowning touch to the salad in my opinion.
Reminds me of a salad I had in southern Spain. I sauted the sliced mushrooms in butter. Other than that I followed the recipe exactly. So good
This has become a staple in my kitchen. It is something everyone in my household loves. sometimes I serve it over mashed potatoes, instead of salad. I like adding cherry tomatoes, 2 cloves of garlic, almond slices.
This was a good salad. I enjoyed eveyy bite, but its not something Im dying to have again tomorrow.
Good... had with carbonara. Would be a good side with steak
I loved it but was a little short on mushrooms. My husband found it ordinary and hence the 4 stars:).
I had a similar salad a few days earlier but the portion was so small and since I wanted to eat more, I tried this recipe at home. This was exactly what I wanted to eat I also added sliced red and yellow bell peppers I had left over from another recipe. Matched quite well with the salad.
Really good I put in cranberry stuffed goat cheese crumbles and crispy leeks, then paired the salad with grilled chicken breast - yummo
Yummy Thanksgiving option
Delicious and will make again for sure.
We thought it was fantastic. I used oyster mushrooms which were straight from a local organic farm and were beautiful. The recipe is easy and the results were delicious. Ive already made it a couple of times.
Dont worry about the warmed mushrooms wilting the lettuce -- that was minimal (less than Id hoped for, really).
This was really yummy the whole family loved it.
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