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Warm Mushroom Salad

Warm Mushroom Salad with Arugula & Walnuts

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine global vegetarian
Servings 4 servings


  • 200 gms button mushrooms
  • 200 gms shitake mushrooms
  • 200 gms shemji mushrooms
  • 2 cups rocket leaves
  • 1/2 cup walnut
  • 1 cup Cherry Tomatoes
  • 2 disc Kalari cheese
  • 2 tsp olive oil
  • 4 garlic cloves
  • 1 tsp dried mixed herbs
  • 1 tsp fresh ground black pepper

For the dressing

  • 6 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Salt to taste
  • black pepper to taste


  • Thoroughly wash and roughly chop all the mushrooms. Drain water completely and then cook in a heavy bottom pan. Add salt, pepper and mixed herbs towards the end. Don't overcook the mushrooms. This should take you around 4-5 minutes.
  • On a tawa, grill the discs of karalli cheese (see notes), Sprinkle paprika powder when hot and roughly tear in pieces.
  • Shake all the dressing ingredients in a bottle till mixed.
  • In your serving bowls, layer rocket and then add the cooked warm mushrooms. Add cherry tomatoes and cheese. Add the walnuts, drizzle with dressing and serve warm.


I have used a mix of button, shitake and shemji mushrooms but all mushrooms should work for this. So pick what is available to you.
On a whim, I used the kalari cheese (which is a Himachal cheese, read this to know more) this time but in the past, I have used shavings on parmesan for this salad and it works very well. I have also made this completely without cheese though I prefer the with cheese version better.
Tried this recipe?Let us know how it was!