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Sautéed Mushroom Salad

Sauteed Mushroom Salad

Fresh mushrooms and other veggies with a savory dressing on a bed of spring greens.


  • 2 tablespoons chives, fresh, minced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic, minced
  • 1 cup red pepper, diced
  • 1 cup shallot or onion, thinly sliced
  • 1 pound white button or crimini mushrooms, trimmed and quartered
  • 1 tablespoon 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. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved.
  5. Spoon mushroom mixture on top of greens and scatter fresh chives on top.
  6. Serve immediately.

Yield: 4 portions

Nutrition Facts per serving: Iron 100 cal Calcium 0 g Vitamin C 0 % of D.V. Vitamin A 0 g Protein 0 g Sugars 3 % of D.V. Dietary Fiber 0.5 g Dietary Fiber 6 % of D.V. Total Carbohydrates 4 g Total Carbohydrates 35 cal Sodium 100 cal Sodium 0 g Cholesterol 0 % of D.V. Cholesterol 0 g Trans Fat 0 g Saturated Fat 3 % of D.V. Saturated Fat 0.5 g Total Fat 6 % of D.V. Total Fat 4 g Calories from Fat 35 cal Calories 100 cal

Recipe and photo credit: Mushroom Council.


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