Mixed Mushroom Salad Recipe

Name: Mixed Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice (about 2 lemons); 1 tablespoon coarsely chopped fresh oregano; 1 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon coarsely chopped fresh marjoram; 1 teaspoon coarse salt; Freshly ground pepper; 3/4 cup extra-virgin olive oil, plus more for drizzling; 6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound); 2 bunches arugula (about 1 pound); 1/2 small head radicchio (about 8 ounces), thinly sliced; 3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

Servings: persons

1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
3/4 cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
1/2 small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

1
In a large bowl, whisk together the lemon juice, herbs, salt, and 1/2 teaspoon pepper.
2
Whisk in the oil.
3
Reserve 1 tablespoon dressing; set aside.
4
Add the mushrooms to the remaining dressing, and toss to combine.
5
Set aside.
6
Toss together the arugula, radicchio, and reserved dressing.
7
Arrange on a large platter.
8
Top with the mushroom mixture.
9
Sprinkle with the Parmesan cheese, and drizzle with oil.
10
Season with pepper.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup fresh lemon juice (about 2 lemons), 1 tablespoon coarsely chopped fresh oregano, 1 tablespoon coarsely chopped fresh flat-leaf parsley, 1 tablespoon coarsely chopped fresh marjoram, and more.

Yes, Mixed Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions