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Recipe by Dining In

Three Mushroom Salad with Walnuts

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Three Mushroom Salad with Walnuts
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Gluten - Soy
20 Minutes
Diets
- Vegetarian - Pescatarian

Great as an appetizer or a salad side dish; gets raves at salad bars.

Ingredients

Main ingredients

  • olive oil

  • 1/2 cup thinly sliced button mushrooms

  • 1 cup sliced Portobello mushroom caps

  • 1 cup thinly sliced shiitake mushroom caps

  • 1 tablespoon minced onion

  • 3 cloves garlic, minced

  • 1/4 cup wine vinegar

  • 1 tablespoon Gefen Soy Sauce

  • 2 teaspoons Gefen Honey

  • 8 cups salad greens

  • 2 tablespoons chopped walnuts, toasted

Directions

Cook the Mushrooms

1.

Coat frying pan with olive oil and heat over medium-high heat. Add all mushrooms, onion, and garlic. Sauté for three minutes or until mushrooms are tender.

2.

Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat.

To Serve

1.

Arrange salad greens on individual plates. Spoon 1/3 cup mushroom mixture over each serving.

2.

Sprinkle each serving with one and a half teaspoons walnuts.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Recipe tags

cook it nj cookitnj mushroom salad mushrooms portobello mushrooms salad sauteed walnuts
Three Mushroom Salad with Walnuts

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