Sauteed Mushroom Salad

For this sauteed mushroom salad, I used two kinds of mushrooms: baby bella and shiitake. You can choose any two types that are available to you. Shiitake mushrooms in particular have healing properties.


  • 2 boxes of mushrooms, 2 different types (shiitake and baby bella, for example)
  • 1 tsp. olive oil
  • lemon juice to taste
  • salt and pepper to taste
  • 1 head of bok choy, chopped (optional – you can substitute other greens)

Sauté the mushrooms in the olive oil for about 15 minutes and until the juices of the mushrooms begin to flow. Add bok choy or other greens (chopped kale, chopped collards, parsley or cabbage are all possibilities to try). Add lemon juice, salt and pepper. Cook until the bok choy softens. Serve warm or at room temperature.

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12 thoughts on “Sauteed Mushroom Salad

  • Yum. btw, I’m not certain but remember hearing it’s the DRIED shitake that have healing properties. But then here in Israel I’ve never seen fresh, but oh are they delicious!!!

    I no longer use pepper as it’s too strong for me, but I look forward to making this dish.

    • That would be disappointing, if it were only the dried shiitake that has those healing properties. The fresh is SO good.

      Skip the pepper. Maybe I didn’t use it either. I sometimes create a recipe and forget what I used.

      • From the link on this post, to a link on Traditional Chinese Medicine that I got from you:
        “Shiitake mushroom is one of the leading foods recommended by Chinese medicine practitioners for enhancing immunity. It contains lentinan, an anti-viral substance which has a strong immuno-stimulating activity. These brown, beefy-tasting mushrooms are used as a substitute for meat in the Chinese diet. ”

        Beefy-tasting sounds like fresh to me!

  • That looks great. I’ve got a half a bok choi in the refrigerator going begging, and I’ve always got mushrooms, so maybe I’ll make it this weekend :).

    • That’s exactly how this recipe got created. I had two boxes of mushrooms and one bok choy, which I had bought because our Purim Seudah had a “Chinese food” theme, but I had already made two other vegetables and a vegetable soup. So I searched for sauteed mushroom salad, couldn’t find anything I liked, but liked: “cook mushrooms until the juices flow.”

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