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Three-Mushroom Salad with Walnuts 

Three-Mushroom Salad with Walnuts 

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


  • olive oil, for sauteing
  • 12 cup thinly sliced button mushrooms
  • 1 cup sliced portobello mushroom caps
  • 1 cup thinly sliced shiitake mushroom caps
  • 1 Tbsp minced onion
  • 3 cloves garlic, minced
  • 14 cup wine vinegar
  • 1 Tbsp soy sauce
  • 2 tsp honey
  • 8 cups salad greens
  • 2 Tbsp chopped walnuts, toasted

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. Combine vinegar, soy sauce, and honey; add to frying pan and mix. Remove from heat. To serve: Arrange salad greens on individual plates. Spoon one-third cup of mushroom mixture over each serving. Sprinkle each serving with 1½ teaspoons of walnuts.

(Originally featured in FamilyTable, Issue 675)

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