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
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 2 1x
- Category: Salad
- Cuisine: Vegetarian, Vegan
Scale
Ingredients
- 3 cups frisee lettuce
- 1 cup oyster mushrooms (roughly chopped)
- 1 shallot (finely chopped)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 1/2 teaspoon red pepper flakes
- salt and pepper (to taste)
Instructions
- In a pan over high heat, add olive oil, garlic & red pepper flakes. Fry for a minute (until garlic becomes fragrant) then add mushrooms & frisee lettuce. Fry for a minute or 2 and take off the heat as soon as the frisee becomes slightly wilted. Season with salt & pepper. Serve.
Nutrition
- Calories: 283
- Saturated Fat: 2
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Doug says
September 21, 2013 at 6:43 amwhile the idea is great, I’m failing to see how the frisee is braised and not just sauteed.
caroline says
September 21, 2013 at 3:53 pmHow 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.
Caroline Phelps says
September 8, 2012 at 6:08 pmThank you, I also love oyster mushrooms. All mushrooms for that matter!
Mushrooms Canada says
September 7, 2012 at 12:58 pmWhat a beautiful salad! I absolutely love Oyster Mushrooms and a warm salad is perfect for the change of seasons. Thanks for sharing…
-Shannon