Salad and pizza recipes

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer dozens of varieties of wild and cultivated mushrooms, mushroom blends and powders. Shipping is free on $75 orders. Visit our online shop here

Wild Mushroom Salad
In a hot skillet add:
2 Tbsp. virgin olive oil,
2 cloves of garlic, minced
dash of fresh parsley
salt and pepper to taste
1/4 cup freshly diced tomatoes
finely sliced fresh wild mushrooms

Saute on high for 2 1/2 to 3 minutes and serve, with arugula or watercress if desired.

Mushroom Salad with Tarragon Cream
Adapted from "The Totally Mushroom Cookbook" by Helene Siegel and Karen Gillingham
Serves 6
1/2 cup mayonnaise
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
2 tsp. chopped fresh tarragon
Coarse salt and freshly ground pepper
1/2 pound domestic mushrooms, thinly sliced
Butter lettuce or Belgian endive
1/2 red bell pepper, slivered

In bowl whisk mayonnaise with vinegar and mustard. Stir in Tarragon, salt, and pepper to taste. Add mushrooms and toss to coat. Divide lettuce leaves among 6 plates. Mound mushroom mixture on leaves and garnish with pepper slivers.

Sautéed Radicchio, Mushrooms and Fennel Salad
Serves 4
1 package of shiitake mushrooms, fresh or dried
1 Tbsp olive oil
1 large fennel bulb
1/2 pound radicchio
2 Tbsp butter
Salt and pepper

Rehydrate mushrooms if using dried. (Click here to learn how to rehydrate mushrooms.)
Chop fennel and radicchio. Heat butter and oil, add fennel and toss until tender. Add radicchio, mushrooms and toss until wilted. Add salt and pepper to taste.

Mushroom Salad with Peppers and Green Onions
Serves 6
1/2 cup parsley
1/2 cup + 1 Tbsp. safflower oil
3 Tbsp. white wine vinegar
1-1/2 Tbsp. Dijon mustard
3/4 tsp. dried tarragon
1/2 tsp. salt
8 green onions
1 medium red bell pepper
1 pound mushrooms
shredded Swiss cheese

Mince parsley add oil, vinegar, mustard, tarragon and salt. Mix well. Cut greens into thin rings. Cut red pepper and mushrooms into 1/4 slices. Add dressing when ready to eat.

Puffball Pizza
One giant wild harvested puffball mushroom, sliced into rounds 1/2 inch thick
Pizza sauce of your choice red, white cream, etc.
Pick your favorite toppings like
Peppers, garlic, tomato, zucchini, broccoli, cheese, olives, onion, artichokes, etc.

Place a round slice of mushroom on a baking sheet after brushing both sides lightly with olive oil. This will be your crust. Add sauce, toppings and cook for 10 - 15 minutes in a 350 degree oven, or until cheese is golden brown and mushroom "crust" is tender.

Portabella Pizza
Serves 4
4 portabella mushrooms, stems removed
olive oil
feta cheese
1/2 cup tomato or basil pesto
1/2 cup kalamata olives, sliced

Brush underside of portabella caps with olive oil. Spread pesto over mushroom cap. Add feta, olives. Bake until mushroom cap is tender, about 10-15 minutes. Garnish with a fresh leaf of basil.

Mushroom Pesto Pizza
Recipe adapted from the Mushroom Council
Serves 4
8 ounces sweet Italian sausage links
1 pound mushrooms - your choice
1 cup quartered cherry tomatoes
1 pizza crust (like Boboli)
1/2 cup pesto
2 cups (8 ounces) mozzarella cheese

Preheat oven to 450 degrees. Remove sausage from casings and cook until brown, stirring constantly to break up sausage. Add mushrooms and cook until tender. Add tomatoes and cook about 1 minute until heated. On a pizza pan place crust, spread with pesto, sprinkle with half of the mozzarella. Using a slotted spoon spread the mushroom mixture over the cheese and sprinkle with remaining cheese. Bake until hot and cheese is melted. About 10 minutes

Greek Mushroom Pita Pizza
Recipe adapted from the Mushroom Council
Serves 4
4 pita breads
1 Tbsp. olive oil
12 oz mushrooms
1/2 cup chopped onion
1/2 cup diced Roma tomato
6 ounces mozzarella cheese
1-6 ounce can solid white tuna, drained and flaked
1/4 cup sliced, pitted black olives
1/3 cup (2 ounces) feta cheese

In a 450 degree oven bake pitas until lightly toasted, about 5 minutes. In a large skillet heat oil until hot. Add mushrooms and onion, cook until most of the liquid evaporates. Add tomato and cook until softened. Sprinkle each pita with cheese and then tuna, olives and feta, then again with remaining cheese. Bake until cheese is melted, about 7 minutes. Serve immediately. You can always add artichoke hearts, anchovies or sliced roasted peppers.

Chicken Mushroom Marsala Calzone
Adapted from the Mushroom Council
Serves 4
2 Tbsp. olive oil
1 pound fresh mushrooms (crimini, portabella, oyster, etc.)
1 tsp. minced garlic
8 ounces thin strips of chicken breast
3/4 tsp. salt
1/8 tsp. black pepper
1 diced plum (Roma) tomato
1/3 cup dry Marsala or sherry
2 pounds pizza dough
8 ounces mozzarella cheese
4 Tbsp. Parmesan cheese

Preheat oven to 450 degrees. Heat oil in a large skillet add mushrooms, garlic and cook until most of the liquid evaporates. Add chicken, salt, black pepper and cook until chicken is nearly done. Add tomatoes and Marsala, cook until most of the liquid evaporates. Divide pizza dough and make 8 inch circles. Divide ingredients into fourths and add to half of the dough. Fold the empty half over and pinch to close. Transfer to a large baking sheet and cut a slit into each top. Bake for 20-25 minutes until crust is tender.