Mushroom Salad Recipe

Prepare vegetables

Trim mushroom stems and wipe mushrooms clean with a damp cloth; slice mushrooms about 1/4 in (6 mm) thick. Wash and spin-dry the mixed salad greens; place in a large salad bowl. Thinly slice the red onion into half-moons and halve the cherry tomatoes. Add chopped parsley and snipped chives to the bowl. If using cheese and nuts, have them measured and ready.

Cook mushrooms

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams and oil shimmers, add the sliced mushrooms in a single layer (cook in two batches if necessary to avoid crowding). Let mushrooms brown undisturbed for 2–3 minutes, then stir or shake the pan so they brown on the other side, about another 2 minutes.

Add minced garlic and fresh thyme and cook, stirring, for 30–45 seconds until fragrant. Season with 3 pinches of salt and 1 tsp freshly ground pepper. If using, pour in 2 tbsp white wine or vegetable broth to deglaze the pan, scraping up any browned bits; let the liquid reduce for 30–60 seconds. Finish by stirring in 1 tsp fresh lemon juice. Remove from heat.

Taste a mushroom and adjust seasoning with additional salt or pepper as needed. Let the warm mushrooms cool for 2–3 minutes so they won’t wilt the greens excessively when combined.

Make vinaigrette

In a small jar or bowl whisk together 3 tbsp extra-virgin olive oil, 2 tbsp sherry or red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp salt and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or seasoning as desired.

Drizzle about two-thirds of the dressing over the greens, toss gently to coat. Add the warm mushrooms on top of the dressed greens and gently fold them in so the mushrooms remain slightly warm. Add the remaining dressing only if needed to balance flavor.

Scatter the halved cherry tomatoes, sliced red onion, chopped parsley, chives, toasted nuts, and crumbled feta or shaved Parmesan over the salad. Give a final gentle toss to combine. Taste and finish with an extra pinch of salt, a grind of black pepper, or a small squeeze of lemon if desired.

Serve immediately while mushrooms are still slightly warm. Leftovers can be stored with dressing separate in the refrigerator for up to 1 day; add warm mushrooms just before serving to preserve texture.