Warm Mushroom Salad | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm–7pm

Warm Mushroom Salad


Joyce Goldstein, author of Antipasti: Fabulous Appetizers and Small Plates

In a perfect world, we all would be able to prepare this contemporary salad with fresh porcini, as they do at Il Desco restaurant in Verona. These sensual, costly mushrooms are not always at the market, nor can we always afford them when they are. But even penny-wise cremini will work here. The sautéed mushrooms make a wonderful topping for bruschette, too. You can also broil or grill portobello mushrooms, basting them with oil and balsamic vinegar and serve them warm atop a bed of greens. Trattoria dall’Amelia’s Warm Salad of Porcini and Scallops on a bed of lettuces showcases these prized mushrooms as well.

Serves 4


½ pound flavorful fresh mushrooms such as porcini, matsutake, chanterelle, or cremini
2 to 3 tablespoons olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
4 large handfuls of young, tender salad greens (4 to 5 ounces total)
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
Shaved Parmesan cheese (optional)


  1. Trim the stem ends on the mushrooms and then wipe the mushrooms clean with paper towels. If using porcini or matsutake, slice ⅛ inch thick. If using chanterelle or cremini, slice ¼ inch thick.

  2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the mushrooms and garlic and sauté, adding more oil if the mushrooms begin to scorch, until the mushrooms are tender, about 5 minutes. Season with salt and pepper and remove from the heat.
  3. Place the salad greens in a large bowl. In a small bowl, whisk together the extra virgin olive oil and the vinegar and then whisk in salt and pepper to taste to make a vinaigrette.
  4. Drizzle the vinaigrette over the salad greens and toss to coat evenly. Distribute the salad evenly among 4 salad plates. Top with the warm sautéed mushrooms, again dividing evenly. Scatter a few shavings of Parmesan cheese on top, if desired. Serve at once.


Wine: This is a wine-friendly antipasto. My first instinct is to drink a Tocai Friulano. Other white options include Ribolla, Verdicchio, and Roero Arneis. If you want a red, consider a Lagrein, Barbera, Morellino di Scansano, or Rosso Conero.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »