Grilled Mushroom Salad with Arugula

  • Yield 8 servings

This mushroom salad would make a perfect side dish for nearly any main course.


1/2 cup Champagne vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
1/2 pound chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces
2/3 cup Parmigiano Reggiano shavings


  1. Whisk together vinegar, salt, pepper, and shallots in a large bowl.  Add oil in a slow stream, whisking constantly until combined.  Reserve half of the vinaigrette in another large bowl and add the mushrooms to remaining vinaigrette.  Toss to coat and marinate 5 minutes.  Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  2. Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch.  Transfer as grilled to a cutting board and cool to room temperature.
  3. Cut portabellas into ½-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into ½-inch pieces.
  4. Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese and salt and pepper to taste and toss again.
Make ahead:  Mushrooms (marinated) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered at room temperature.  Pour off any juices before adding to vinaigrette.  Vinaigrette can be made 1 day ahead, stored covered and chilled.
Recipe by Melissa Lieser of, courtesy of the Mushroom Council’s Mushroom Channel



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