Warm and Wild Mushroom Salad

5.0 (1 reviews)

1/2 lb. oyster mushrooms
2-3 Tbsp. olive or sunflower oil
1/2 lb. portobello mushrooms, sliced
1/4 tsp. sea salt
1 cup Simple Deglaze (see recipe)
1/4 cup sake (rice wine)
8 cups mixed baby lettuce greens
4 Tbsp. Basic Balsamic Vinaigrette (see recipe)
4 Tbsp. chopped fresh parsley

Simple Deglaze
2/3 cup water
1/3 cup soy sauce
1 clove garlic, minced (or juice from pressing the garlic)
1/2 tsp. grated fresh ginger

Basic Balsamic Vinaigrette
1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. black pepper

• Separate the oyster mushrooms if in clusters and remove the hard stems.
• Heat the olive oil in a skillet and sauté the oyster and portobello mushrooms until nicely browned. Sprinkle with the salt and remove from the skillet.
• To the same skillet, add Simple Deglaze and the sake and bring to a boil. Return the mushrooms to the skillet and simmer for about 1 minute, then remove from the flame.
• Arrange the mixed baby greens in bowls or plates deep enough to hold some broth. Drizzle 1 Tbsp. Basic Balsamic Vinaigrette over each plate of greens. Arrange 1/4 of the mushrooms on top of the greens in each bowl. Pour 1/4 of the broth over each serving. Garnish with fresh parsley.

Basic Balsamic Vinaigrette
• Purée the onion and vinegar in a blender. With the blender on low, gradually add the oil, salt, and pepper.

Tip: If your blender doesn’t have a low speed for adding oils slowly, pour the vinegar mixture into a bowl and slowly whisk in the oil, salt, and pepper.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind