French Mushroom Salad Recipe - Vegetarian Food from France

French Mushroom Salad

French Mushroom Salad Recipe - Vegetarian Food from France
Region / culture: France | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 | Vegetarian diet


French Mushroom Salad
French Mushroom Salad

French Mushroom Salad is a delightful and refreshing dish that combines the earthy flavors of mushrooms with the bright acidity of tomatoes and lemon. This salad is perfect for a light lunch or as a side dish for a dinner party.


French Mushroom Salad has its roots in traditional French cuisine, where mushrooms are a popular ingredient in many dishes. This salad is a modern twist on classic French flavors, combining fresh vegetables with a tangy vinaigrette dressing.


How to prepare

  1. Clean the mushrooms.
  2. Leave the caps whole, but chop the stems coarsely.
  3. Fry them in 0.5 cup of oil until they become soft.
  4. Set them aside to drain.
  5. Peel the onions, quarter the lettuce, and slice the tomatoes.
  6. Add them to a frying pan along with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine, and the remaining oil.
  7. Season the mixture and let it simmer for 20 to 25 minutes until the onions become tender.
  8. Remove the mushrooms to a shallow dish and bring the remaining ingredients to a rapid boil for 4 minutes.
  9. Pour the mixture over the mushrooms and chill it until ready to serve.


  • Add crumbled feta cheese or goat cheese for a creamy texture.
  • Substitute balsamic vinegar for the lemon juice for a different flavor profile.
  • Add chopped fresh herbs such as parsley or chives for an extra burst of flavor.

Cooking Tips & Tricks

Be sure to clean the mushrooms thoroughly before cooking to remove any dirt or debris.

- When frying the mushrooms, make sure not to overcrowd the pan to ensure they cook evenly.

- Let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

French Mushroom Salad can be served as a side dish alongside grilled chicken or fish. It also makes a great topping for a bed of mixed greens for a light and refreshing salad.

Cooking Techniques


- Simmering

- Chilling

Ingredient Substitutions

White wine vinegar can be used in place of dry white wine.

- Red onion can be used instead of pearl onions.

- Any type of mushrooms can be used in this recipe, such as button mushrooms or cremini mushrooms.

Make Ahead Tips

French Mushroom Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature before serving.

Presentation Ideas

Serve French Mushroom Salad in a shallow dish garnished with fresh herbs such as parsley or chives. You can also drizzle a little extra olive oil on top for a glossy finish.

Pairing Recommendations

French Mushroom Salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light and fruity rosé.

Storage and Reheating Instructions

French Mushroom Salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply let it come to room temperature before serving.

Nutrition Information

Calories per serving



- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 5g


- Total Fat: 20g

- Saturated Fat: 3g

- Trans Fat: 0g


- Protein: 4g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 4% DV

- Iron: 8% DV


Contains: None


French Mushroom Salad is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and delicious option for those looking to incorporate more vegetables into their diet.


French Mushroom Salad is a delicious and healthy dish that is perfect for any occasion. With its fresh and vibrant flavors, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for French Mushroom Salad. It was during a visit to my dear friend Marie's house in Paris many years ago. Marie was an excellent cook, and she always seemed to effortlessly whip up the most delicious dishes out of the simplest ingredients.

On that particular day, she invited me over for lunch, and as soon as I walked into her cozy kitchen, I was greeted by the most amazing aroma of garlic and herbs. Marie was standing at the stove, sautéing mushrooms in a large skillet, her eyes twinkling with excitement.

"Ah, ma chère amie, you are just in time to help me with this salad," she exclaimed, placing a bowl of fresh greens on the counter. "I have a special recipe to share with you today."

I eagerly joined her at the counter, watching as she added a splash of white wine to the skillet and let it sizzle and reduce. The mushrooms soaked up all the flavors, becoming tender and fragrant. Marie then tossed them with a simple vinaigrette made from Dijon mustard, red wine vinegar, and olive oil.

As we sat down to enjoy the salad, I took my first bite and was instantly transported to a little café in the heart of Paris. The earthy mushrooms paired perfectly with the tangy dressing and crisp greens, creating a symphony of flavors in my mouth.

"Marie, this is absolutely divine," I exclaimed, savoring every forkful. "How did you come up with this recipe?"

Marie smiled, her eyes crinkling at the corners. "Oh, ma chère, this recipe has been passed down in my family for generations. It is a simple dish, but one that never fails to impress."

I was intrigued by the history behind the recipe and begged Marie to teach me how to make it. She graciously agreed, and we spent the rest of the afternoon in her kitchen, chopping vegetables, whisking dressing, and laughing as we shared stories of our lives.

As I left Marie's house that day, she handed me a handwritten copy of the recipe for French Mushroom Salad, complete with detailed instructions and helpful tips. I treasured that piece of paper like a precious heirloom, vowing to recreate the magic of that salad in my own kitchen.

Over the years, I made the French Mushroom Salad countless times, tweaking the recipe here and there to suit my taste. I shared it with friends and family, who always marveled at the simplicity and elegance of the dish. Each time I made it, I felt a connection to Marie and the memories we had created together in her kitchen.

As I grew older, I realized that cooking was not just about following a set of instructions; it was about creating a connection with the people and places that inspired the recipes. Every time I made the French Mushroom Salad, I felt like I was bringing a little piece of Paris into my home, honoring the traditions and flavors that had shaped me.

Now, as I stand in my own kitchen, preparing the mushrooms and whisking the dressing, I can't help but smile at the memories that flood my mind. The simple act of making this salad brings me closer to my dear friend Marie and all the wonderful moments we shared together.

And as I sit down to enjoy a bowl of French Mushroom Salad, I am reminded of the power of food to connect us to the past, to the present, and to the people we hold dear. In every bite, I taste a little bit of history, a little bit of love, and a whole lot of deliciousness. And I am grateful for the recipe that brought me closer to Marie and to the joy of cooking.


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