Mushroom Salad With Lemon Butter Dressing

Mushroom Salad With Lemon Butter Dressing

Course Salad
Cuisine International
Keyword mushrooms
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Author Connie Veneracion


To cook the mushrooms

  • 2 tablespoons butter
  • salt
  • pepper

For the dressing

  • 2 cloves garlic
  • 1/4 cup cold butter cut into small cubes
  • 2 tablespoons lemon juice


Prep the salad components

  • Thinly slice the mushrooms.
  • Peel, halve and thinly slice the onion.
  • Tear the lettuce into bite-size pieces, rinse thoroughly and dry in a salad spinner.

Saute the mushrooms

  • Over medium heat, melt the two tablespoons butter in a large frying pan. Tilt the pan around to cover the entire bottom.
  • Spread the mushrooms slices evenly in the pan. Sprinkle with salt and pepper. Leave for about two minutes to allow the undersides to brown a little then cook, stirring often, for another two to three minutes until lightly browned.
  • Scoop out the mushrooms and transfer to a bowl.

Make the dressing

  • Peel and grate the garlic.
  • Add the garlic to the pan drippings and cook over medium-low heat for about 10 seconds. 
  • Off the heat, add the rest of the butter. Swirl the pan until the butter is just melted.
  • Stir in the lemon juice.
  • Taste. Add more salt, pepper or lemon juice, or all of them.

Assemble the salad

  • Pour two tablespoons of dressing into a mixing bowl. Tilt the bowl to allow the dressing to spread to the sides.
  • Dump in the lettuce. Toss well.
  • Divide the lettuce among four salad bowls. Top with onion slices and the sauteed mushrooms. Drizzle in the remaining dressing. Serve at once.