Mushroom and Cherry Tomato Salad with Market Greens


This recipe is the first to be submitted by Chef Eve Bergazyn, our newest instructor! We toured the farmers market on a particularly chilly morning, (for Southern California, that is), looking for something hearty that would bring us closer to greens than another soup and found a jackpot of both foraged and cultivated mushrooms among the sea of lovely butter lettuces. This recipe serves 4 as a side and two hungry eaters as a main.



Mushroom and Cherry Tomato Salad with Market Greens

  • 6 cups Mixed green lettuce
  • 1 lb. Oyster mushrooms, cleaned and torn into bite-sized pieces
  • 1 pint Cherry tomatoes
  • 2 Tbsps Grapeseed oil
  • 4 Garlic cloves, smashed
  • 6 sprigs Fresh thyme
  • 1/4 cup Sherry vinegar
  • Salt and Pepper To taste
  • 1/2 cup Extra virgin olive oil


Mushroom and Cherry Tomato Salad with Market Greens

  1. Heat a medium to large sauce pan with 1 Tbsp of your grapeseed oil until the oil shimmers and is extremely hot. Add mushrooms, half of the thyme, and half of the garlic, and cook until golden brown, about 2 minutes. Add a splash of sherry vinegar and cook until pan is dry and mushrooms are cooked through. Season with salt and pepper and remove the contents from the pan.
  2. Return pan to high heat, and add remaining grapeseed oil. Once oil is hot, remove pan from heat and carefully add cherry tomatoes, thyme, and remaining garlic, all at once. Cook 1 minute or until tomato skins begin to split. Add sherry vinegar and cook until juices start to thicken.
  3. Remove the pan from the heat and add remaining sherry vinegar and olive oil to pan and swirl.
  4. Arrange salad greens on a serving dish, sprinkling the mushrooms on top, then drizzle tomatoes and vinaigrette over greens to serve.