• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Wild Mushroom Recipes » Vegetarian and Vegan Mushroom Recipes

    Sauteed Wild Mushroom and Chickweed Salad

    Published: Dec 7, 2021 Modified: Mar 24, 2023 Author: Alan Bergo

    Jump to Recipe

    A few handfuls of perfectly fresh wild mushrooms, some wild greens, oil, lemon, salt and heat are really all you need to make a good, chunky salad, and it can be a good, light way to enjoy some of the harvest if you want to enjoy cooking them without taking on a more intense recipe. Think of it as a cousin to throwing mushrooms in a pan to fry them up. 

    Sauteed porcini and chanterelles with Chickweed

    I came up with this salad, reminiscent of a couple simple warm salads I was taught to make under a chef from Rome, for a video shoot project I was doing for the Headspace meditation app.

    Porcini wild mushroom buttons from Minnesota
    Small, perfect porcini buttons are delicious in a quick salad.

    When I served salads like these in restaurants, most of the time we would just toss some hot things in a bowl with arugula, and arugula is fantastic, but other light-textured, delicate wild greens can be good too, like the chickweed I use here. 

    red chanterelles from wisconsin
    Chanterelles, especially these small cinnabars, are great.

    Here's how to make it, you don't really even need a recipe, but I provide one so people can gauge the proportions I use. 

    Take some good fresh mushrooms, leaving them whole or in large slices depending on the species and what looks good to you, fry them up in some oil, add a touch of garlic at the end of cooking and toss, then dump the pan of hot, garlicky mushrooms with some fresh greens, mix it all up, adding a dash of lemon juice and salt to taste, and serve in a pile, preferably with a good shower of high quality parmesan cheese. It's a nice side dish or a very simple first course. 

    Variations 

    • Adding bacon is very good, cook the mushrooms in the fat after it's rendered, without removing the bacon from the pan. 
    • Mushrooms I like for this are: chanterelle, porcini, maitake, black trumpet mushroms, hedgehog, morels, chicken of the woods mushrooms. 
    • You can substitute vinegar for the lemon juice, but add it directly to the pan with the mushrooms to cook it and calm it a bit
    • Adding a fried egg is great. 
    • Add grilled bread and a few other additions like hard boiled eggs and it's a nice lunch. 
    Sauteed porcini and chanterelles with Chickweed

    More

    Vegetarian and Vegan Mushroom Recipes

    Sauteed porcini and chanterelles with Chickweed
    Print Recipe Pin Recipe
    5 from 2 votes

    Sauteed Wild Mushroom Salad with Wild Greens

    Hot sauteed wild mushrooms mixed with fresh chickweed and watercress, or arugula, lemon, garlic and parmesan. Serves 2
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Appetizer, Salad
    Cuisine: American, Italian
    Keyword: Chanterelles, Mushroom Salad, Porcini
    Servings: 2 Servings
    Calories: 25kcal
    Author: Alan Bergo
    Cost: 5

    Equipment

    • 1 10 inch saute pan

    Ingredients

    • 3-4 oz freshest possible wild mushrooms Chanterelles and porcini are good, just use a blend for the most texture and appeal
    • Blended oil for sauteeing (50/50 EVOO and flavorless oil like grapeseed, or use your favorite oil)
    • 4 oz fresh greens sturdy ones like watercress and chickweed
    • Kosher salt and fresh ground black pepper
    • 1 large clove garlic finely minced
    • Grated high quality parmesan
    • Lemon wedges for serving

    Instructions

    • Clean and wash the greens , put them into a mixing bowl and reserve.
    • Cut the mushrooms into large pieces such as the sliced porcini pictured. Other, smaller mushrooms like chanterelles should be left whole.
    • Heat a good glug of oil in a pan (a tablespoon or so), add the mushrooms and cook without seasoning for a couple minutes, or until their water has started to release and the mushrooms are beginning to brown. Add a good pinch of salt and pepper, and a little more oil if the mushrooms have soaked it all up. Increase the heat a bit if the mushrooms until they’re lightly browned, then add the garlic and cook for another minute.
    • Toss the hot mushrooms with the fresh greens, mix well, seasoning with a squeeze of fresh lemon, then double check the seasoning for salt, pepper and lemon, adjust as needed until it tastes good to you, then divide the greens and mushrooms between two plates, garnish with grated parmesan, and serve.

    Notes

    Feel free to use your favorite mushrooms and salad greens here. 

    Nutrition

    Serving: 2oz | Calories: 25kcal | Carbohydrates: 4g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 47mg | Potassium: 458mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5317IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg
    « Slow-Cooked Honey Mushrooms and Entolomas
    Raw Porcini Salad with Greens and Parmesan »

    Reader Interactions

    Comments

    1. Daymon

      April 08, 2024 at 4:15 am

      5 stars
      I can’t believe there’s no comments. This is my favorite chickweed recipe(chickweed pesto recipe from growforagecookferment coming second close) , I’m making it every other day (garnished with homemade birch syrup) and somehow can’t get enough of it. Thank you so much!

      Reply
      • Alan Bergo

        April 08, 2024 at 10:07 am

        Hey Thanks Daymon. I need to make chickweed pesto.

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    An image showing many different brands and media companies forager chef alan bergo has worked with.

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.