Balsamic Mushroom Salad Recipe

5 from 4 votes

These balsamic mushrooms will steal the show when you serve them alongside your steak dinner or your creamy risotto. Take a trip to mushroom heaven!

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Australian

Keyword: Intermediate

Difficulty: Capable Cooks

Diet: Low Carb

Servings:

Calories: 340kcal

500 grams mushrooms mix* (approximately 17.7 ounces)
4-6 stalks rosemary
¼ cup olive oil for sautéeing
Sea salt and cracked black pepper
¼ cup aged balsamic vinegar
5 cups baby rocket/arugula, loosely packed (aproximately 100 grams / 3.5 ounces)
¼ cup Parmesan, shaved

Clean your mushrooms cut off the protruding stalk and then half or quarter the larger mushrooms.
Heat a heavy-based pan on medium-high heat, add some olive oil, add the cut mushrooms and rosemary (either stalks or just the leaves) and fry them in batches until golden brown (approximately 10 minutes per batch).
Once all the mushrooms have been browned add them back to the pan, add the aged balsamic and garlic, stir until combined and cook a further 2-3 minutes, place in a large mixing bowl when done.
Wash your rocket and either pat dry with a towel or spin dry in a salad spinner.
Add the rocket, oil and vinegar to your bowl with the mushrooms, season and toss them until combined.
Arrange the salad mix onto a salad bowl scatter the parmesan on top, garnish with a few rosemary sprigs and paprika. Serve and Enjoy!

💡 Top Tips

I used a mix of button and Swiss brown mushrooms. But any mushrooms will work just as well in this salad.
Buy the best quality balsamic vinegar you can afford as your mushrooms will truly benefit from the sweeter and more syrupy taste of the older aged balsamic vinegar while you are sautéing.
Do not leave your mushrooms soaking in water, all you need to do is immerse them slightly to dislodge the dirt, then quickly remove them and pat them dry. If they become waterlogged they will not brown in your pan.
Make sure that you use the largest frypan you have so that you can spread your mushrooms out in a single layer, this will allow the moisture to evaporate and allow them to brown in the oil and not steam.