Ina Garten’s Warm Mushroom Salad is a beautiful, rustic dish that brings earthy mushrooms, peppery greens, and a bright vinaigrette together into a light yet satisfying plate. With the mushrooms sautéed until golden and tender, then tossed while warm with arugula, Parmesan, and a simple dressing, it’s the perfect starter, side, or light main course.

Quick to prepare but full of sophisticated flavors, this salad is ideal for everything from casual dinners to special occasions.

What Is Ina Garten Warm Mushroom Salad?

This salad features a medley of fresh mushrooms sautéed until golden and tossed warm with fresh arugula, shaved Parmesan, and a simple vinaigrette made with lemon juice and olive oil. The warmth of the mushrooms gently wilts the greens, creating a beautiful balance of textures and flavors.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Warm Mushroom Salad

Fresh and earthy flavors – Perfect for mushroom lovers
Quick to prepare – Ready in about 20 minutes
Elegant presentation – Great for entertaining
Light yet satisfying – Perfect for a healthy meal or starter
Simple, wholesome ingredients – No complicated prep
Pairs with many dishes – From grilled meats to pasta
Customizable – Use your favorite mushrooms and greens

Ingredients Needed to Make Ina Garten Warm Mushroom Salad

4 tablespoons good olive oil, divided
1 pound mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
2 cloves garlic, minced
5 ounces baby arugula
¼ cup freshly grated Parmesan cheese (plus extra for garnish)
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions to Prepare Ina Garten Warm Mushroom Salad

Step 1: Sauté the mushrooms

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms in batches if necessary (do not overcrowd the pan). Cook for 5–7 minutes, stirring occasionally, until mushrooms are golden brown and tender.

Step 2: Add garlic and season

Add the minced garlic to the mushrooms and cook for another minute until fragrant. Season with ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat.

Step 3: Prepare the dressing

In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 4: Toss the salad

Place the arugula in a large bowl. Pour the warm mushrooms and dressing over the greens. Add the Parmesan and toss gently to combine, allowing the heat to slightly wilt the arugula.

Step 5: Serve immediately

Plate the salad, garnish with additional Parmesan if desired, and serve warm.

What Goes Well With Ina Garten Warm Mushroom Salad

Grilled steak or lamb chops – Adds earthy elegance
Roast chicken or turkey breast – Light, healthy pairing
Creamy pasta dishes – Complements rich sauces
Crusty bread or focaccia – To soak up the vinaigrette
Tomato basil soup – Cozy and satisfying combo
Crisp Sauvignon Blanc or Pinot Noir – Perfect wine pairings
Charcuterie boards – As part of an appetizer spread

Key Tips for Making Ina Garten Warm Mushroom Salad

Use a mix of mushrooms – Different textures and flavors enhance the salad
Cook mushrooms in batches – Prevents steaming and ensures caramelization
Toss the salad while mushrooms are hot – Wilts the greens slightly for best texture
Don’t over-dress – Use just enough vinaigrette to coat everything lightly
Shave Parmesan freshly – Adds a nutty, salty bite
Adjust seasoning after tossing – Taste and tweak as needed
Serve immediately – Best when fresh and warm

Creative Variations of Ina Garten Warm Mushroom Salad

Add toasted pine nuts or walnuts – For extra crunch
Include goat cheese crumbles – Creamy, tangy flavor
Swap arugula for baby spinach – Milder green option
Use truffle oil instead of olive oil – Luxurious twist
Top with crispy pancetta or bacon bits – Smoky richness
Mix in roasted cherry tomatoes – Sweet burst of flavor
Sprinkle with fresh herbs like thyme or parsley – Bright finish

Storage Guidelines for Ina Garten Warm Mushroom Salad

Best eaten immediately – Texture and flavor are best fresh
Store any leftovers in an airtight container – Refrigerate for up to 1 day
Note: Greens will wilt further after storing
Refresh with a little lemon juice before serving leftovers – Brightens flavors

Reheating Tips for Ina Garten Warm Mushroom Salad

Stovetop: Reheat mushrooms only in a skillet over low heat – Gently warm them
Microwave: Lightly warm mushrooms in short bursts – Avoid overheating greens
Add fresh greens if reheating – To maintain some crispness

Nutritional Value (per serving, approx.)

Calories: 220
Protein: 7g
Carbohydrates: 8g
Fat: 18g
Fiber: 2g
Sugar: 3g
Sodium: 430mg

A healthy, flavorful salad that’s rich in nutrients and satisfying.

FAQs

Can I make Ina Garten’s warm mushroom salad ahead of time?

It’s best to prepare the mushrooms ahead of time and reheat them just before tossing with the fresh greens and dressing to maintain the salad’s ideal texture.

What are the best mushrooms to use for warm mushroom salad?

A mix of mushrooms like cremini, shiitake, and oyster mushrooms works best for varied textures and an earthy, rich flavor.

Can I substitute a different green for arugula in this salad?

Yes, you can use baby spinach or mixed greens if you prefer a milder flavor than arugula’s natural pepperiness.

How do you prevent mushrooms from becoming soggy when sautéing?

Cook mushrooms in batches over medium-high heat without crowding the pan, allowing them to brown instead of steaming.

Wrapping Up

Ina Garten’s Warm Mushroom Salad is a perfect example of how simple, fresh ingredients can come together to create a truly special dish. Earthy mushrooms, peppery arugula, and a zesty dressing make this salad light yet deeply satisfying. Serve it as a starter, a side dish, or even a light main course — either way, it’s sure to impress.