GRILLED MUSHROOM SALAD
I had a really awesome salad once with my friend Blair at a restaurant in Charlotte called Luna’s Living Kitchen; it was a huge bowl of kale greens topped with the most delicious mushrooms I’d ever eaten. That restaurant is a mostly raw vegan place, so I think they prepared them closer to the Button Mushroom Ceviche (here) than this recipe, but it definitely inspired me to start playing with mushroom textures, and also adding them to salads, as here. SERVES 2
PREP TIME: 10 minutes
COOK TIME: 5 minutes
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon (15 ml) Dijon mustard
1 garlic clove, minced
6 to 8 ounces mushrooms, sliced (shiitake or portobello)
2 to 3 cups (720 ml) arugula greens
½ cup cherry tomatoes, sliced
Salt
Freshly ground black pepper
- In a large bowl, mix together the vinegar, olive oil, Dijon mustard, and garlic. Add the mushrooms, and stir well to cover all sides with the dressing.
- Use a slotted spoon to transfer the mushrooms to a large grill pan (or a regular skillet) over medium-high heat, and quickly cook the mushrooms for 3 to 5 minutes.
- Toss the arugula with the dressing you marinated the mushrooms in, and add the tomatoes. Season with salt and pepper, top with the warm mushrooms, and serve.
VARIATION 1 SESAME-MUSHROOM SALAD: Swap the balsamic vinegar for white vinegar and the olive oil for sesame oil. Garnish the salad with 1 tablespoon (15 ml) sesame seeds.
VARIATION 2 BACON OR PANCETTA MUSHROOM SALAD: In a skillet over medium-high heat, cook 4 slices bacon (or ½ cup diced pancetta) until crispy, about 5 minutes. Remove from the pan, and sauté the mushrooms in the fat. Break up the cooled bacon into bite-size pieces, and top the salad with the bacon and mushrooms. Make the marinade from the original recipe into a dressing.
PREP TIP: Cook the mushrooms ahead of time, and warm them up in the microwave for 30 seconds before topping the salad with them.
More Recipes You'll Love
Grilled mushroom salad where warm, marinated mushrooms meet cool peppery arugula and sweet cherry tomatoes. The mushrooms soak in a balsamic-Dijon dressing first, then grill until smoky and tender, and the leftover marinade dresses the greens. Warm-on-cold is the contrast that makes this simple salad feel like a composed restaurant plate.
Pro Tips
- Marinate the mushrooms at least 15 minutes so they absorb the balsamic and mustard — they're like little flavor sponges.
- Use the marinade for the arugula after the mushrooms come out, but boil it first if raw mushroom juices have touched it.
- Shiitake and portobello hold up best to grilling; delicate mushrooms like enoki would fall through the grates.
- Top the salad with the mushrooms while they're still warm — the temperature contrast is half the pleasure of this dish.
Frequently Asked Questions
Can I cook the mushrooms in a pan instead?
Yes — a hot skillet or grill pan over medium-high heat gives you the same char and tenderness without firing up the grill.
What can I use instead of arugula?
Spinach or mixed baby greens work, though arugula's peppery bite is what balances the rich, warm mushrooms so well.
Is this salad Paleo?
Yes — mushrooms, olive oil, balsamic vinegar, Dijon, garlic, arugula, and tomatoes. Naturally gluten-free and dairy-free.
How do I make it a main course?
Add a sliced steak, a fried egg, or grilled chicken alongside. The balsamic-mushroom flavor combination suits all of them.
Recipe Card
Ingredients
Method
- In a large bowl, mix together the vinegar, olive oil, Dijon mustard, and garlic.
- Add the mushrooms, and stir well to cover all sides with the dressing.
- Toss the arugula with the dressing you marinated the mushrooms in, and add the tomatoes.
- Season with salt and pepper, top with the warm mushrooms, and serve.
