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Warm Frisée and Mushroom Salad_MidPage – 1@2x

Warm Frisée and Mushroom Salad

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.
4.80 from 10 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 131kcal


  • Skillet or wide pot


  • 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


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!


Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Sodium: 88mg | Fiber: 4g | Sugar: 10g | Vitamin C: 2mg
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