Braised Frisee Salad with Oyster MushroomsSauteed Frisee — A warm salad of frisee lettuce and oyster mushrooms drizzled with a red wine shallot vinaigrette.

Sauteed Frisee and Oyster Mushroom Salad

Sauteing the frisee softens the crunch and brings flavors forward. A warm salad can be a great substitute and change from the classic cold summer salads. This pairs very nicely with fish and seafood!

Sauteed frisee and oyster mushroom salad

Braised Frisee Salad with Oyster Mushrooms

Print Recipe

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Yield: 2 1x
Category: Salad
Method: Frying pan
Cuisine: French
Diet: Vegan

Ingredients

Scale

3 cups frisee lettuce
1 cup oyster mushrooms, roughly chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 shallot, finely chopped
Salt and pepper, to taste

Instructions

In a pan over medium heat, add olive oil, garlic, and red pepper flakes.
Pan fry for 1 minute, or until garlic becomes fragrant, and add the mushrooms and the frisee lettuce.
Pan fry for 1 minute and take off the heat as soon as the frisee becomes slightly wilted.
Transfer the salad to a serving plate and top with chopped shallot.
Season with salt and pepper and serve.

Nutrition

Calories: 283
Saturated Fat: 2

Keywords: vegetarian, appetizer, side

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Soy Sauce

I prefer using Japanese soy sauce in my cooking to other types because it’s milder and has a flavor that easily pairs well with any dish. Kikkoman is the most well known soy sauce but I prefer using Yamasa for its slightly less salty taste. Plus, it’s the brand that my mother has been using for years - and I trust her palate almost more than my own!

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Comments

Michel Augsburger says:

A great idea. You show shallot in list of ingredients but you don’t say in your recipe where/how it is used? Can you clarify?

Caroline Phelps says:

Hi Michel! I’m sorry about that, I have fixed the recipe and added the steps for the shallot 🙂

Reply

Doug says:

while the idea is great, I’m failing to see how the frisee is braised and not just sauteed.

caroline says:

How could I have missed such an obvious mistake! Thank you for letting me know, this was one of the first recipes I published, I clearly didn’t pay attention to the words used.

Reply

Caroline Phelps says:

Thank you, I also love oyster mushrooms. All mushrooms for that matter!

Mushrooms Canada says:

What a beautiful salad! I absolutely love Oyster Mushrooms and a warm salad is perfect for the change of seasons. Thanks for sharing…

-Shannon