Wild Mushroom Salad

Name: Wild Mushroom Salad
Prep time: 20 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: FOR THE SALAD:; 4 oz dried porcini mushrooms; 8 oz small new potatoes; 2 tablespoons olive oil; 4 oz Crimini mushrooms – finely sliced; 2 tablespoons butter; 4 oz mache salad greens; 4 oz mixed salad greens; 1 bunch chives – finely chopped; Salt; Pepper; FOR THE VINAIGRETTE:; 2 tablespoons olive oil; 1 tablespoon pear champagne vinegar or other fruity vinegar; Large pinch coarse sea salt; Freshly ground black pepper

By Pascale Beale

Updated June 2026

appetizerFallSalad

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Photography by Pascale's Kitchen Studio

Total Time 40 minutes

Difficulty Medium

Prep Time 20 minutes

Cook Time 20-25 minutes

There is a particular kind of pleasure in a salad that arrives at the table still slightly warm — the heat from the mushrooms and potatoes just beginning to wilt the delicate mâche, the vinaigrette mingling with everything above it. This is one of those salads, and one of the best ways I know to welcome the arrival of wild mushroom season in the autumn. Earthy porcini and crimini mushrooms, sautéed separately so each keeps its own character, are tossed together with golden sautéed potatoes and a generous tangle of mâche and mixed greens. It is elegant enough for a dinner party yet simple enough for a quiet lunch at home.

Preparation

1
Place the porcini mushrooms in a small bowl of boiling water or very hot chicken stock and set aside to soak for 20 minutes. Drain the liquid when ready to sauté the mushrooms.
2
Combine all of the ingredients in a large salad bowl and whisk together until you have a smooth emulsion. Place serving utensils over the vinaigrette.
3
While the mushrooms are soaking, cook the new potatoes in a large saucepan of boiling salted water. About 10-15 minutes depending on size. Once cooked, drain, then slice thinly. Pour the olive into a medium sized skillet over medium-high heat, and saute the potatoes until golden brown on both sides. Add the potatoes to the salad bowl.
4
Add the butter to the same pan and cook the mushrooms (each variety separately). They will only need a few minutes each. Once cooked, add each in turn to the salad bowl.
5
Place the salad greens and chives on top of the potatoes and mushrooms. Sprinkle a little salt ( a pinch or two) and a few grinds of pepper. Toss the salad when you are ready to serve.

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Wild Mushroom Salad

Preparation

From Pascale's Kitchen Shop

Sel de Guerande (Large)

Lemon Olive Oil

Pear Champagne Vinegar

Letters from the Market Table