Jul 14 2026
Restaurants›Social Roost›Wild Mushroom Salad Recipe

Wild Mushroom Salad Recipe

Inspired by Social Roost
Time1h
Serves4

Cremini, Shiitake, and oyster mushrooms, carnival cauliflower, pearl onions, arugula, truffle portobello mousse, red wine fig reduction, and parmesan cheese.

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Ingredients

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Mushrooms and Vegetables

Truffle Portobello Mousse

Red Wine Fig Reduction

Garnish

Method

Mushrooms and Vegetables Preparation

  1. 1

    Sauté the Mushrooms

    In a skillet over medium heat, add the cremini, shiitake, and oyster mushrooms. Sauté for about 5-7 minutes until they are tender and golden brown. Remove from heat and set aside.

  2. 2

    Prepare the Carnival Cauliflower

    Cut the carnival cauliflower into small florets. Blanch them in boiling water for 2-3 minutes, then immediately transfer them to ice water to stop the cooking process. Drain and set aside.

  3. 3

    Sauté the Pearl Onions

    In the same skillet, add a bit more oil if needed, and sauté the pearl onions for about 4-5 minutes or until they are caramelized and soft.

  4. 4

    Combine Vegetables

    In a large mixing bowl, combine the sautéed mushrooms, blanched carnival cauliflower, and caramelized pearl onions. Add the arugula and toss gently.

Truffle Portobello Mousse Preparation

  1. 5

    Cook Portobello Mushrooms

    In a skillet, cook the portobello mushrooms over medium heat until soft, about 5 minutes. Allow to cool slightly.

  2. 6

    Blend Mousse Ingredients

    In a food processor, combine the cooked portobello mushrooms, heavy cream, truffle oil, salt, and black pepper. Blend until smooth and creamy. Transfer to a bowl and refrigerate until ready to serve.

Red Wine Fig Reduction Preparation

  1. 7

    Prepare the Reduction

    In a saucepan, combine the red wine, dried figs, and honey. Bring to a simmer over medium heat and let it reduce for about 15-20 minutes, until thickened. Strain the mixture to remove the figs and set the sauce aside.

Assembly

  1. 8

    Plate the Salad

    On a large serving plate, arrange the mushroom and vegetable mixture. Dollop the truffle portobello mousse on top.

  2. 9

    Drizzle with Reduction

    Drizzle the red wine fig reduction over the salad. Finish with shaved parmesan cheese on top.

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