Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage Recipe

Name: Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices; 12 chanterelle mushrooms, cleaned with a soft brush; 2 tablespoons minced garlic; Salt and freshly ground pepper, to taste; 4 cups mizuna greens, rinsed well and dried; White Truffle Vinaigrette, recipe follows; 1/4 cup sage leaves, cut into chiffonade; 2 tablespoons chopped shallots; 1/4 cup balsamic vinegar; 1 teaspoon Dijon mustard; 3/4 cup extra virgin olive oil; 1 tablespoon white truffle oil; Salt, to taste; Pepper, to taste

Servings: persons

2 tablespoons olive oil
2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
12 chanterelle mushrooms, cleaned with a soft brush
2 tablespoons minced garlic
Salt and freshly ground pepper, to taste
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette, recipe follows
1/4 cup sage leaves, cut into chiffonade
2 tablespoons chopped shallots
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 tablespoon white truffle oil
Salt, to taste
Pepper, to taste

1
Heat oil in large pan over high heat until almost smoking.
2
Add mushrooms and cook until golden brown.
3
Add garlic and cook 1 minute.
4
Divide mizuna and mushrooms among 4 plates.
5
Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
6
Place shallots, vinegar and mustard in a blender and blend until smooth.
7
With the motor running add olive oil and blend until emulsified.
8
Add truffle oil, salt and pepper and blend for 2 seconds more.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices, 12 chanterelle mushrooms, cleaned with a soft brush, 2 tablespoons minced garlic, and more.

Yes, Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage 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.

Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

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