Mixed Greens with Roasted Mushrooms and Truffle Oil

Name: Mixed Greens with Roasted Mushrooms and Truffle Oil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (570 g) mixed mushrooms (cremini, oyster, and/or shiitake), cleaned with a damp cloth, quartered or halved depending on size; 2 medium (90 g) shallots, thinly sliced, divided (half for roasting, half raw); 4 tbsp (60 ml) extra-virgin olive oil, divided (3 tbsp for roasting, 1 tbsp for vinaigrette); to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) Dijon mustard; 2 tbsp (30 ml) sherry vinegar; ½ medium (20 g) shallot (minced, for vinaigrette), minced very finely; 6 cups (180 g) mixed tender greens (spinach, arugula, romaine, butter lettuce), washed, dried, and lightly packed; 1 tbsp (15 ml) black truffle oil; 3 sprigs fresh thyme sprigs, or 1 tsp dried thyme (optional); 1 oz (30 g) Parmigiano-Reggiano cheese, shaved with a vegetable peeler or microplane, optional garnish (optional)

From the MyKitchenBank Kitchen

A refined warm salad featuring tender roasted mushrooms tossed with fresh mixed greens, crispy shallots, and a Dijon mustard vinaigrette finished with truffle oil. The contrast of warm mushrooms against cool greens creates an elegant side dish or light main course with depth and sophistication.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 2 cups per plate)

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Ingredients

4 servings

1¼ lb (570 g) mixed mushrooms (cremini, oyster, and/or shiitake), cleaned with a damp cloth, quartered or halved depending on size
2 medium (90 g) shallots, thinly sliced, divided (half for roasting, half raw)
4 tbsp (60 ml) extra-virgin olive oil, divided (3 tbsp for roasting, 1 tbsp for vinaigrette)
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) sherry vinegar
½ medium (20 g) shallot (minced, for vinaigrette), minced very finely
6 cups (180 g) mixed tender greens (spinach, arugula, romaine, butter lettuce), washed, dried, and lightly packed
1 tbsp (15 ml) black truffle oil
3 sprigs fresh thyme sprigs, or 1 tsp dried thyme (optional)
1 oz (30 g) Parmigiano-Reggiano cheese, shaved with a vegetable peeler or microplane, optional garnish (optional)

Equipment (6)

Large rimmed baking sheet (18 × 13 inches / 46 × 33 cm)
Small bowl for vinaigrette
Whisk
Salad spinner or clean kitchen towels
Large salad bowl
Tongs or salad servers

Steps

Before you start

Preheat oven to 425°F (220°C)
Wash and thoroughly dry the mixed greens using a salad spinner or paper towels—moisture will prevent proper dressing adhesion
Have all vinaigrette ingredients and truffle oil measured and ready before starting

1
Roast the mushroomsOven 425°F / 220°C
- Toss the quartered mushrooms with 3 tbsp (45 ml) of extra-virgin olive oil, the sliced shallots reserved for roasting, fresh thyme (if using), ½ tsp kosher salt, and ¼ tsp black pepper.
- Spread in a single layer on a large rimmed baking sheet.
- Roast at 425°F (220°C) for 18–20 minutes, stirring once halfway through, until the mushrooms are golden brown and tender at the edges, their moisture has evaporated, and the shallots begin to caramelize.
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Ready when: Mushrooms are golden brown and tender; shallots begin to caramelize; no liquid remains on the sheet
Tip: Don't crowd the pan—a single layer ensures mushrooms roast rather than steam. If your baking sheet is smaller, roast in two batches.
2
Prepare the vinaigrette
- While the mushrooms roast, whisk together the Dijon mustard, sherry vinegar, and the finely minced shallot in a small bowl.
- Let sit for 1 minute to allow the shallot to soften.
- Slowly whisk in the remaining 1 tbsp (15 ml) of extra-virgin olive oil in a thin stream until emulsified.
- Taste and adjust seasoning with a pinch of salt and black pepper.
- Set aside.
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Ready when: Vinaigrette is smooth and emulsified, with no visible streaks of oil
Tip: The mustard acts as an emulsifier to keep the vinaigrette stable. Whisk steadily and add the oil slowly for the best texture.
3
Assemble the salad
- Place the washed and dried mixed greens into a large salad bowl.
- Once the mushrooms come out of the oven, pour the warm mushrooms and caramelized shallots (scraping any flavorful bits from the pan) into the bowl with the greens.
- Drizzle the vinaigrette over the greens and mushrooms.
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Ready when: All ingredients are in the bowl, ready to toss
Tip: Add the warm mushrooms immediately while they are still hot—the heat wilts the delicate greens just slightly without cooking them, creating a tender but still fresh texture.
4
Toss and finish
- Gently toss the greens, warm mushrooms, and vinaigrette together using tongs or salad servers until all the greens are lightly coated.
- Divide among four plates or salad bowls.
- Drizzle each portion with ¼ tsp of black truffle oil (about ¾ tsp total), and top with shaved Parmigiano-Reggiano if using.
- Serve immediately while the mushrooms are still warm.
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Ready when: Greens are evenly dressed and coated with vinaigrette; mushrooms are warm and glistening
Tip: Toss gently to avoid bruising the tender greens. Drizzle the truffle oil at the very end so its fragrant aromatics remain fresh and potent.

Good to know

Tips

Use a mix of mushroom varieties (cremini, oyster, shiitake) for greater depth of flavor and visual interest. Avoid watery mushrooms like button mushrooms, which release too much liquid when roasted.
The key to this salad's success is warm mushrooms meeting cool greens. Assemble just before serving to capture the delicate contrast of temperatures and textures.
If your mixed greens include any large leaves (like romaine), tear them into bite-sized pieces before tossing so each forkful is balanced and easy to eat.
Black truffle oil is precious and aromatic; a little goes a long way. Drizzle it just before serving so its fragrance remains vibrant. Store truffle oil in a cool, dark place and use within 6 months of opening.

Make ahead

You can wash and dry the greens up to 4 hours ahead; store in an airtight container or salad bag in the refrigerator. The mushrooms can be cleaned and prepped up to 2 hours ahead; cover loosely and refrigerate. The vinaigrette can be made up to 1 day ahead and refrigerated; whisk briefly before serving. Do not assemble the salad until just before serving, as warm mushrooms will wilt the greens if left to sit.

Storage & reheating

Leftover roasted mushrooms and vinaigrette (if any) keep refrigerated in an airtight container for up to 3 days. Reheat the mushrooms gently in a 300°F (150°C) oven for 5 minutes before serving. The greens do not keep well once dressed; consume immediately for best texture and flavor.

Substitutions

black truffle oil → walnut oil or hazelnut oil. Both provide nutty depth and richness. Use the same amount, or drizzle to taste. The earthy flavor complements roasted mushrooms beautifully without the truffle note.
sherry vinegar → red wine vinegar or balsamic vinegar. Red wine vinegar is brighter and more assertive; use the full 2 tbsp. Balsamic is sweeter; reduce to 1.5 tbsp to avoid overpowering the vinaigrette.
Dijon mustard → whole-grain mustard or Bordeaux mustard. Whole-grain mustard adds texture and slight sweetness; use the same amount. Bordeaux mustard is milder and more delicate; use 1.5 tsp.
mixed mushrooms (cremini, oyster, and/or shiitake) → cremini mushrooms only, or a mix of cremini and button mushrooms. If specialty mushrooms are unavailable or expensive, cremini mushrooms alone roast beautifully and provide plenty of flavor. Use the full 1.25 lb (570 g). Increase roasting time by 2–3 minutes if mushrooms are larger.