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Recipes > Salads > Warm mushroom salad Back to Recipes Index

Warm Mushroom Salad

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Serves: 4


If you eat dairy products, goat cheese sprinkled on top makes a nice finishing touch.

1/4 tsp. coarse salt
1/8 tsp. freshly ground pepper
4 cups mixed baby lettuces
5 to 6 Tbs. dry white wine
Raspberry vinaigrette
1/4 cup extra-virgin olive oil
1 Tbs. raspberry vinegar
2 dried apricots, very finely chopped
1/4 tsp. coarse salt
1/8 tsp. freshly ground pepper
3 Tbs. extra-virgin olive oil
1 large shallot, finely chopped
8 oz. chanterelles or other mushrooms, sliced
1/4 tsp. chopped fresh thyme or pinch of dried


Vinaigrette: In large glass or ceramic bowl, whisk together all ingredients until well combined. Set aside to let flavors blend.
Meanwhile, in medium skillet, heat oil over medium-high heat. Add shallot and cook, stirring often, until tender, 1 to 2 minutes. Add mushrooms and thyme and cook, stirring often, until tender and they begin to release their juices, 4 to 5 minutes, adding wine as needed to prevent scorching. Remove from heat. Season with salt and pepper.
Add lettuces to vinaigrette and toss to coat. Divide among plates, then spoon mushrooms on top. Serve warm.
Nutritional Information
Per serving: Calories: 193, Protein: 2g, Total fat: 17g, Carbs: 7g, Cholesterol: mg, Sodium: 274mg, Fiber: 2g, Sugars: g

BY: Vegetarian Times

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