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Warm Mushroom Salad

warm mushroom salad

Crispy, savory mushrooms are a delicious palate opener. This salad can be served in smaller portions as a starter or in larger portions as a main dish for warm summer nights.

To get the best results use a great quality extra virgin olive oil, we love Colavita

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • Extra virgin olive oil, such as Colavita
  • 2 shallots, sliced thinly
  • ½ pound cremini mushrooms, wiped with a damp cloth and sliced in quarters
  • ½ pound shiitake mushrooms, caps only, coarsely chopped
  • 1 garlic clove, minced
  • ¼ cup balsamic vinegar
  • 3 cups arugula
  • Kosher salt
  • Freshly ground black pepper


  1. Sauté shallots in a large saute pan, generously coated with evoo, over medium heat, until the edges are just beginning to caramelize and turn golden brown.
  2. Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes.
  3. Add garlic and stir for just another minute to soften garlic a bit. Add balsamic and stir to coat mushrooms.
  4. Divide arugula between 5 to 6 plates, top with warm mushrooms and drizzle with pan juices.


Turn the delicious salad into a WOW by adding: toasted hazelnuts, pistachios, or pine nuts, sundried tomatoes, shaved parmesan and Asiago cheeses (for dairy meals)