Wilted Wild Mushroom Salad Recipes

This mushroom salad recipe features sauted wild mushrooms and Italian tomato salsa, the flavors work incredibly well together as the flavors seamlessly melt together. This is one of my favorite salads to server in the fall although it is great anytime of the year. If you enjoy wild mushrooms this salad is for you!

1.5 cups Italian Tomato Salsa (recipe below)
5 cups spring mix (also known as field mix)
1 cup shitake mushrooms
1 cup oyster mushrooms
2 cups button mushrooms
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons white wine
salt and pepper to taste

Italian Tomato Salsa Here

Heat a large non stick saute pan over a medium flame, add the olive oil and the garlic and saute for 15 seconds, be careful not to burn the garlic. Add all mushrooms and continue to saute for 5 minutes. While the mushrooms are sautéing arrange the greens evenly on serving plates. Add to the mushrooms thyme, salt and pepper, balsamic vinegar and white wine. Quickly remove from the heat. If lots of the liquid evaporates (wine and vinegar) add a bit of water to the mushrooms. Now arrange the salads. Place two generous scoops of the tomato salsa across from on another on each plate (a total of about 3 tablespoons of salsa). Place the saute mushroom mix over the top of the salads making sure to include some of the cooking liquid (this is the dressing).