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Sautéed Mushroom Salad

Sautéed Mushroom Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 tbs Chives, fresh, minced
  • 1 tsp Freshly ground black pepper
  • 1 tsp sugar
  • 1 tbs red wine vinegar
  • 1 tsp Garlic, minced
  • 1 cup red pepper, diced
  • 1 cup shallot or onion, thinly sliced
  • 1 lb White button or crimini mushrooms, trimmed and quartered
  • 1 TBS Olive oil
  • 8 cups spring mix (assorted baby salad greens)



1 Divide spring mix among 4 serving plates; set aside.

2 Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.

3 Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.

4 Remove from heat and transfer to a separate bowl.

5 Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved.

6 Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.

Source: Photo and Recipe Courtesy of Mushroom Council and