sauteed mushroom salad

11 Apr

This salad is part rich and meaty, part light and fresh.  The mushrooms can be prepared a day ahead and warmed slightly in a pan before serving.

If you can find sunflower sprouts they’re perfect for this since they can stand up to the warm mushroom topping without wilting.  Pea sprouts or baby arugula would work just fine as well.

Goes well with french onion soup grilled cheese.

Makes 4 servings

$2.25 per 2 servings

sauteed mushroom salad


  • 3 c (approx.) mixed mushrooms such as cremini, shiitake & portobello, stems removed, caps sliced
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1 tsp dried thyme
  • 2 c sunflower sprouts


Heat olive oil in a skillet over medium heat.  Once heated add shallot and garlic.  Cook until onion just begins to soften.  Add sliced mushrooms, sautee until soft and juices are released.

Add soy sauce, vinegar, mustard & thyme.  Cook until most but not all of the liquid has evaporated.

Serve warm over sunflower sprouts.

One Response to “sauteed mushroom salad”


  1. french onion soup grilled cheese « foodmakestheman -

    […] Serve with sauteed mushroom salad. […]

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