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Friday : 7:00 - 19:00


Warm Mushroom and Arugula Salad

Difficulty: Easy




Preparation (min)


Total (min)


  • ½ cup (125 ml) + 2 tbsp. (30 ml) olive oil, divided
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 90 g (3 oz.) oyster mushrooms, cut in half
  • 1 x 227 g (8 oz.) package cremini (Baby Bella) mushrooms, diced
  • 120 g (4 oz.) shiitake mushrooms, cut in half
  • 1 package enoki mushrooms
  • 1 x 227 g (8 oz.) package white button mushrooms, thinly sliced
  • 2 endives, sliced
  • 2 cups (500 ml) arugula leaves
  • ⅓ cup (80 ml) coarsely chopped flat-leaf parsley
  • ¼ cup (60 ml) chopped chives
  • 2 green onions, chopped


  1. Make the dressing: In a small bowl, combine ½cup (125 ml) olive oil with lemon zest and juice. Season to taste with salt and pepper. Set aside.
  2. Make the salad: In a large frying pan at a high temperature, heat 2 tbsp. (30 ml) olive oil and sauté oyster, cremini and shiitake mushrooms for about 5 minutes. Set aside.
  3. Cut off and discard the root of the enoki mushrooms, and then gently shred the mushrooms apart.
  4. In a large bowl, combine sautéed mushrooms along with enoki and white button mushrooms, endives, arugula, parsley, chives and green onions. Add dressing and gently toss to combine.
  5. Add salt to taste and a generous amount of pepper, which enhances the taste of mushrooms.


Photos : Tango [Vitalité Québec] APRIL 2017
Recipe: Josée Fiset

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