Recipe courtesy of John Ash

Grilled Mushroom Salad with Pecan Vinaigrette

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  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 6 servings
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1/2 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons finely minced shallots

1 teaspoon finely chopped fresh thyme

Salt and freshly ground pepper

1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake

2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress

Pecan Vinaigrette, recipe follows

3 small ripe pears, peeled, cored and sliced

1/2 cup lightly toasted whole pecans

Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish

Pecan Vinaigrette:

1/3 cup toasted pecan oil

1/3 cup grapefruit juice

1 teaspoon brown sugar, or to taste

1 tablespoon finely chopped fresh mint

Hot sauce, to taste

Salt and freshly ground pepper


  1. Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
  2. Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.

Pecan Vinaigrette:

  1. Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.
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