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Warm Mushroom Salad

 Warm Mushroom Salad
A blend of mushrooms, sun-dried tomatoes and salad greens make for a pretty presentation on a platter. The recipe comes from our home economists.
12 ServingsPrep/Total Time: 25 min.


  • 1 jar (7 ounces) oil-packed sun-dried tomatoes
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 package (5 ounces) sliced fresh shiitake mushrooms
  • 1 small red onion, sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 packages (10 ounces each) spring mix salad greens
  • 1 cup crumbled goat cheese


  • Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips;
  • set aside. In a large skillet, saute mushrooms and onion in butter
  • and olive oil for 5 minutes or until mushrooms are browned. Stir in
  • the vinegar, reserved tomatoes and oil mixture. Bring to a boil.
  • Reduce heat to low; cook for 10 minutes.
  • Arrange salad greens on a platter; top with mushroom mixture and
  • cheese. Yield: 12 servings.