Wilted Mushroom Salad Wilted Mushroom Salad

Author: Canadian Living

The hot mushroom dressing wilts the greens slightly for this unique salad, so make it right before serving. If using shiitake mushrooms, cut off the stems with scissors before slicing.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2007



Place spinach and endive in large bowl; set aside.

In Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; saute onion, garlic and thyme until slightly softened, about 2 minutes.

Add half each of the oyster and mixed mushrooms; cook, stirring, until slightly softened, about 3 minutes. Add remaining mushrooms, salt and pepper; cook until tender but still holding shape, about 8 minutes. Add vinegar and heat through, about 1 minute. Add to greens in bowl.

Add cheese, pine nuts, lemon juice and remaining oil; toss to coat.

Nutritional facts Per serving: about

  • Sodium 221 mg
  • Protein 5 g
  • Calories 161.0
  • Total fat 13 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 13.0
  • Folate 36.0
  • Calcium 8.0
  • Vitamin A 20.0
  • Vitamin C 13.0
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Wilted Mushroom Salad