Warm Mushroom Salad


“Wow! This is extraordinary!” Was what was said when my family took their first bite of this salad. I still shake my head at times because no matter what, it’s always the easy dishes that get the most applause! I can see why though, the ingredients in the dish can speak for themselves and often the less we fuss with them the better it is. 🙂


Spring is here and summer is near! The song Joey sung by the sultry voice of Concrete Blonde Is playing in the back ground and all I want to do is jump on a bike and enjoy the weather. In my glass is a Kendall Jackson Grand Reserve. So Lovely.

What You Will Need:

1 Pound of assorted Mushrooms (I like Golden oak, Shiitake, and oyster)

1/2 C Shallots, minced

1 Large Red Bell Pepper, diced

3 Cloves of Garlic, minced

2 Tbsp Red Wine Vinegar

1 Tbsp Olive Oil

Assorted Lettuce (I like a combination of Sweet Gem, Tango, and Oak lettuce.)

4 Eggs, Poached

4 Fingerling Potatoes, sliced

Fresh Chives, sliced

Salt, and pepper to taste

That is all you will need for this lovely salad so if your done riding around Prep your Mis en Place 😉


First thing you need to do is steam or boil your slice potatoes.


In a skillet set to medium high heat, add in the olive oil, red bell peppers, shallots, and garlic.


Once the bell pepper starts to soften (about 4 Minutes), add in the mushrooms.


Mix well and after 5 minutes, add in the red wine vinegar, and salt and pepper.


While the mushrooms are sauteing, poach your egg in a mildly bubbling hot water.

Assemble your salad, and top with chives.

Kiss this cook because that was so easy everyone will think you must have spent hours on it!

Makes 4 Servings:

237.7 Cals, 5.1 G fat, 36.6 G carbs, 6 G fiber, 12.9 G pro, 4.3 G sugar.

Extra: As always you can play around with different ingredients so you don’t necessarily have to add the potatoes in. Next time I make this salad I will use sautéed Jerusalem artichokes 🙂

Cheers to another waistline friendly meal!



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