Mushroom Salad



Serving size

4 ounces mushrooms with dressing
30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers. The dressing will keep for about 48 hours.

Mushroom Salad


1 Tbsp. Olive oil
2 tsp. Coarse ground mustard
2 tsp.. White wine vinegar
2 Tbsp. Reduced fat sour cream
2 Tbsp 2% milk
1/8 tsp. Salt
1 to taste Black pepper
1/2 tsp. Orange zest (minced)
8 Ounce Mushrooms, white, raw (sliced)
2 leaf outer Romaine lettuce


Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill.

When ready to serve, slice the mushrooms very thin. Toss together with the dressing.

Serve on top of the romaine leaf.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

One of the first restaurants I worked in served this mushroom salad. It was very elaborately prepared tableside by the waiters with the flourish of chopping, mixing and plating in front of the wide eyed customers. At the time I hated mushrooms, but back then fresh mushrooms were actually something of a novelty. One taste of this delicious salad and my life was changed forever.

"Nature alone is antique and the oldest art a mushroom."

Thomas Carlyle, Writer