Wild Mushroom Salad with Two Vinaigrettes


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This recipe is a vinaigrette extravaganza, using not one but two of these snappy blends— one as a dressing, the other as a sauce. It’s a pretty straightforward salad—sautéed mushrooms on a bed of greens—but it is dependent on a few special ingredients to make it great. First, good mushrooms. Use the best selection that you can find. The second essential in this recipe is the corn oil. It’s not the run-of-the-mill corn oil found in supermarkets, but a very special oil made by Spectrum Naturals: a pure, expeller-extracted oil that uses no solvents or preservatives and tastes and smells exactly like corn (what a concept!). You can find it at natural food stores.


  • pounds fresh wild mushrooms, such as oyster, chanterelle, alba, or the best available, cleaned
  • 3 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • 8 cups loosely packed, savory young greens
  • Honey Lemon Vinaigrette
  • Corn Mustard Dressing


If the Mushrooms are large, halve them; otherwise, leave them whole. (They are so beautiful on the salad.) In a large sauté pan, heat the olive oil and sauté the mushrooms until they are barely tender, 3 to 4 minutes. Season with salt and pepper, set aside, and keep warm.

Lightly toss the greens with some of the Honey Lemon Vinaigrette and arrange on plates, then top with the mushrooms. Spoon a little of the Corn Mustard Dressing around the edge of the plate. That way, as you drag your fork through, each bite will be a little different. Garnish with fried capers and cheese, if desired. Serve immediately.


If you like with fried capers and shaved Parmesan or dry Jack cheese