How many servings does this recipe make?

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

What ingredients do I need for Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage?

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.

Wild Mushroom and Mizuna Salad with White Truffle V

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

Fresh, crisp and full of flavor — this Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage is a must-try. Made with olive oil, portob…

This Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage relies on simple, everyday ingredients such as olive oil, minced garlic, chopped shallots and balsamic vinegar. It comes together quickly and makes 4 servings, at about 589 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

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

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Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions