This warm frisée and mushroom salad is my new favorite vegan side dish recipe. The wilted friseé is rich, flavorful, and so easy to make.
Made with three varieties of mushrooms, this vegan side dish brings warmth and depth of flavor to the table. The best part of this dish is its versatility AND the fact that you probably have most of the ingredients in your fridge or pantry already.
All you need for this recipe is:
- Plant-based or dairy butter
- Mushrooms
- Shallots
- Frisée
- Maple syrup
- White wine vinegar
- Dijon mustard
- Extra virgin olive oil
What is frisée?
Frisée is a member of the chicory family, alongside escarole, radicchio, and Belgian endives to name a few. It’s a bitter, leafy green that can be eaten raw, sautéed, or cooked into a number of soups or grain dishes.
It has spindly leaves that are white, light green, and darker green around the tips. It’s an exceptional green for sautéing because wilted frisée still holds its shape fairly well and retains some of its beautiful green colors.
How to make this warm frisée and mushroom salad:
First, brown the mushrooms in oil and a little plant-based or dairy butter. Cook them in batches to ensure they brown evenly. Next, add all the mushrooms back to the pot and add the shallot. Cook an additional 5 minutes to soften and brown the shallot.
From there, simply add the sauce and bring it a boil. Add the frisée and cook for 4–5 minutes until wilted. Serve as a side dish to your favorite protein or add drained, rinsed beans for plant-based protein. Alternatively, serve over rice or with cooked noodles for ultimate comfort.
Looking for more vegan recipes? Check my archives!
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Warm Frisée and Mushroom Salad
Equipment
- Skillet or wide pot
Ingredients
- 2 tablespoons plant-based or dairy butter plus more if needed
- 1 pound mixed mushrooms torn or sliced depending on the variety
- 3 shallots peeled and quartered lengthwise
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 head of frisée torn
- Salt and pepper to taste
Instructions
Cook the mushrooms:
- Melt the butter in a wide pot or skillet over medium-high heat. Add half the mushrooms in an even layer and cook for 8–12 minutes until well-browned—season with salt and pepper and transfer to a bowl.
- If the skillet is dry, add another tablespoon of butter. Once melted, add the remaining mushrooms and cook for 8–12 minutes. Season with salt and pepper and transfer to the bowl of mushrooms.
Cook the shallot:
- Add the shallot to the pot and cook for 3–4 minutes, stirring often. Next, add all mushrooms to the pot and cook for 1–2 minutes.
Prepare the sauce:
- Whisk together the maple syrup, Dijon mustard, and white wine vinegar in a bowl.
Cook the frisée:
- Turn the heat on the mushrooms to high. Pour in the sauce and bring to a boil. Reduce heat to low and add the torn frisée. Cook for 5 minutes until wilted—season to taste with salt and pepper. Turn off the heat.
To serve:
- Serve with cooked rice or noodles or alongside your favorite meat or plant-based protein. Enjoy!
Thank you! Great recipe! Cooked for the Father’s Day and everybody loved it. The sauce is especially good 👍
can you recommend an alternative to Frisee if you can’t find it – would baby arugla work – it seems to be the same shape but I don’t know how it would hold up to cooking? I can find small heads of regular radiccio and/or endive in my grocery stores but have never seen Frisee.
Hi! I would recommend Escarole since they’re both in the Chicory family. While endives are also in the chicory family, they have a slightly different structure so you’d want to prep and cook them a bit differently than leafy escarole/frisee. You can also use regular old spinach or chopped kale (lacinato or curly). Kale will need a few minutes longer than 5 minutes to fully soften. Arugula would also work, but I’d only throw it in for a minute or two.
thanks