Wilted Green Mushroom Salad

    15 minutes

    The way this dish works is you cook the mushrooms and pour them and their liquid over the greens, which wilts them a little.

    67 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 200g sliced fresh mushrooms
    • 1 clove garlic, chopped (optional)
    • 2 1/2 tablespoons (50ml) olive oil
    • 2 1/2 tablespoons (50ml) balsamic vinegar
    • salt and pepper to taste
    • 1 packet (120-150g) baby spinach, rocket or any greens

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat 1 tablespoon of olive oil in a frypan over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
    2. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

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    Reviews in English (58)


    Absolutely delicious. I added some blue cheese and chopped pecans. Sauteed two cloves of garlic with the mushrooms. This would work with fresh spinach or mixture of spring greens and spinach. Chicken slivers or boiled shrimp would be great and make it a meal in itself! Wow! I could have this one every day!  -  12 Nov 2005  (Review from Allrecipes USA and Canada)


    I've made a similar salad myself many times before, and this one tastes great as well! I added also some fresh basil leaves in my salad.  -  15 Jul 2004  (Review from Allrecipes USA and Canada)


    OK, this was REALLY GOOD! I added some cherry tomatoes for good measure, but love the balsamic in the sauteed 'shrooms! Will definitely make again! Thanks!  -  23 Mar 2009  (Review from Allrecipes USA and Canada)