Warm Green Mushroom Salad Recipe

What’s better than a Green Eating recipe? A Green Eating recipe enjoyed warm! With the colder months upon us, Daniel Hewes East Hampton Nutritionist is excited to share a toasty starter dish you can serve even on the chilliest of days:

For Daniel Hewes East Hampton Nutritionist and Green Eating expert, nothing beats a warm salad.  An often forgotten starter dish, warm salads incorporate warm, cooked mushrooms into an otherwise cold dish.  Truly a Green Eating recipe that can be enjoyed year-round, this recipe relies on one of the expert’s all-time favorite sustainable ingredients: mushrooms!  You can use any cooked, warm mushrooms of your choice.  But for this particular recipe, Daniel Hewes recommends using white mushrooms.

Ingredients

Here’s everything you will need to whip up a warm green mushroom salad:

• 3 pounds medium white mushrooms
• 3 tablespoons lemon juice
• 2 tablespoons salted butter
• 1 tablespoon soy sauce
• 3 tablespoons avocado oil
• 3 tablespoon vinegar
• 2 teaspoons tomato sauce
• 2 garlic cloves
• 1 onion
• 6 cups romaine lettuce
• ½ cup shredded cheese

Directions

Step 1: Toss mushrooms with lemon juice in a large serving bowl.  

Step 2: Preheat oven to 300 degrees.  While waiting for your oven to preheat, Daniel Hewes East Hampton Nutritionist recommends shaving time by melting butter in a large skillet.  At avocado oil to the melted butter and simmer on low until browned.

Step 3: Add mushrooms to butter and cook covered for about 5 minutes.