Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

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  • Level: Easy
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2 tablespoons olive oil

2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices

12 chanterelle mushrooms, cleaned with a soft brush

2 tablespoons minced garlic

Salt and freshly ground pepper, to taste

4 cups mizuna greens, rinsed well and dried

White Truffle Vinaigrette, recipe follows

1/4 cup sage leaves, cut into chiffonade


2 tablespoons chopped shallots

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

3/4 cup extra virgin olive oil

1 tablespoon white truffle oil

Salt, to taste

Pepper, to taste


  1. Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.


  1. Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.