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Grilled mushroom salad with fresh vegetables
Sautéed mushroom salad with a tangy balsamic dressing

Warm grilled mushroom salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
In this dish, the interplay of temperatures and textures dominates: hot, meaty roasted mushrooms meet cold, crisp salad leaves. The flavours released during the browning of the mushrooms add depth to the salad, which is truly highlighted by the acidic dressing.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan or griddle pan
  • Salad bowl
  • Kitchen paper

Allergen Information

⚠️ None

Instructions

1 ✓

Clean the mushrooms (do not wash!), slice them. Heat the oil, throw in the whole garlic for flavouring, then remove it.

Tip: Mushrooms absorb water like a sponge. If you wash them, they will never brown nicely, only boil.
2 ✓

Fry the mushrooms in a single layer until golden brown. Season with salt and pepper at the end.

Tip: Only salt at the end, because salt draws out water and the mushrooms would release juice.
3 ✓

Mix the vegetables in a bowl. Pile the warm mushrooms on top.

Tip: Let the mushrooms cool slightly, otherwise the salad will wilt from the heat.
4 ✓

Drizzle with the dressing immediately before serving.

Tip: The acidic dressing and salt start to break down the salad's cell walls, making it collapse if left to stand.

Recipe FAQ

Why did the mushrooms get watery?
You put too many in the pan at once. If mushrooms are piled up, they steam, not fry. Cook in batches!

Ingredients

  • 500 g Button mushrooms
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 200 g Salad mix (e.g. Rocket, Spinach)
  • 150 g Cherry tomatoes
  • 1 whole Red onion
  • 2 tbsp Lemon juice
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp Balsamic vinegar
  • 1 bunch Fresh parsley