Peppery Grilled Mushroom Salad with Greens

Ingredients

Estimated total cost: €34.17 · €5.70/serving

• 1/2 cup Champagne vinegarEst. price €1.20–€2.50
• 2 teaspoons sugarEst. price €0.05–€0.15
• 1 1/2 teaspoons saltEst. price €0.02–€0.08
• 1 teaspoon black pepperEst. price €0.10–€0.30
• 1/2 cup finely chopped shallots (4 small)Est. price €0.80–€1.80
• 1 cup extra-virgin olive oilEst. price €3.50–€7.00
• 1/2 pound whole fresh portabella mushrooms, stems discardedEst. price €2.00–€4.00
• 1/2 pound fresh shiitake mushrooms, stems discardedEst. price €4.50–€8.00
• 1/2 pound fresh cremini mushrooms, trimmedEst. price €2.00–€4.00
• 3/4 pound fresh chanterelle mushrooms, trimmedEst. price €12.00–€22.00

Steps

1. 1

   In a large bowl, combine vinegar, sugar, salt, pepper, and shallots. Gradually pour in the oil while whisking continuously until well blended. Set aside half of the vinaigrette in a separate large bowl. Add mushrooms to the remaining vinaigrette, toss them to ensure they are evenly coated, and allow them to marinate for 5 minutes.

2. 2

   Using a slotted spoon, move the marinated mushrooms to a separate bowl while discarding the excess marinade.

3. 3

   Preheat a grill pan with a light coating of oil over medium-high heat until it is hot but not smoking. Grill the mushrooms in three separate batches, flipping them regularly, until they develop a golden brown color, which should take around 5 minutes per batch. Once grilled, transfer the mushrooms to a cutting board and allow them to cool down to room temperature before further use.

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• Cultural note

  Grilled mushroom salads are popular in Mediterranean cuisine, particularly in regions like Italy and Greece. The use of Champagne vinegar and Parmigiano-Reggiano cheese reflects a European influence. Mushrooms have been consumed for centuries and are valued in various cultures for their earthy flavors and versatility.

• Seasonal note

  Mushrooms are generally available year-round, with peak seasons varying by variety. Portabella mushrooms are best in late summer to early fall, while shiitake and cremini mushrooms are more abundant in autumn. Chanterelle mushrooms are typically found in late summer and fall. Arugula is a cool-season crop, thriving in…

• Health note

  This salad is a good source of protein, healthy fats, and fiber. It is rich in vitamins B2, B3, B5, B6, and C, which support energy production and immune function. The dish is low in sugar and cholesterol, but high in sodium due to added salt. Mushrooms contain antioxidants and may have anti-inflammatory properties.