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Bobby Flay's Wild Mushroom Salad
Bobby Flay's Wild Mushroom Salad
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(43 rated)
Cook time:

I love mushrooms and the peppery flavor of mizuna lettuce. The addition of white truffle oil makes everything taste a bit better.

Technique tip: Don't salt mushrooms until they begin to turn golden brown.

Swap option: You can use cremini or your favorite type of mushroom.


  • Vinaigrette

    • 1 tablespoon shallot, finely diced
    • 1/4 cup balsamic vinegar
    • 1 teaspoon freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • Salt and freshly ground black pepper
    • 1/2 cup plus 1 tablespoon extra virgin olive oil
    • 2 teaspoons white truffle oil
  • Mushrooms

    • 3 tablespoons canola 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, chopped
    • Kosher salt and freshly ground pepper
    • 3 cloves garlic, finely chopped
    • 2 teaspoons fresh thyme leaves, chopped
    • 4 cups mizuna or arugula greens, rinsed well and dried


For the vinaigrette:

Whisk together the shallot, vinegar, lemon juice, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Taste for seasoning.

Whisk in the white truffle oil. Let sit at room temperature while you prepare the mushrooms.

For the mushrooms:

Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring only a few times, until their liquid is released and they turn golden brown, about 10 minutes. Season with salt and pepper, stir in the garlic and thyme and cook for 1 minute longer.

Remove from the heat, stir in the mizuna and transfer the mixture to a large platter. Drizzle with the vinaigrette and add a bit more black pepper.

Related video

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See Bobby Flay make steak with wild mushroom salad, truffle vinaigrette

Play Video - 4:31