Diabetes Forecast

The Healthy Living Magazine

Four-Mushroom Salad

Per Serving

Four-Mushroom Salad

Makes: 4
Serving Size: about 1 cup
Calories 130
Fat 8 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 9 g
Fiber 2 g
Sugars 3 g
Cholesterol 5 mg
Sodium 330 mg
Protein 6 g
Choices: Vegetable 2, Fat 2
  • Makes: 4
  • Serving Size: about 1 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes, plus cooling time


2 Tbsp. olive oil
1 1/2 lbs. mixed fresh mushrooms (at least four varieties, such as button, cremini, shiitake, and trumpet), quartered or roughly chopped
1/4 cup dry white wine
2 garlic cloves, minced
1 1/2 Tbsp. chopped parsley
1 Tbsp. chopped fresh thyme
1 Tbsp. lemon juice
1/2 tsp. salt or to taste
1/4 tsp. black pepper
2 Tbsp. freshly grated Parmesan cheese


  1. Heat the olive oil in a saute pan on high heat.
  2. Add the mushrooms, and cook for 4 to 5 minutes or until they begin to brown. Stir in the white wine, cover the pan, and cook for 2 minutes.
  3. Remove the cover, and cook until the liquid is reduced by half.
  4. Transfer the mushrooms and their juices to a bowl, and stir in garlic, parsley, thyme, lemon juice, salt, and pepper.
  5. Let the mushrooms cool to room temperature. Divide among 4 salad plates. Sprinkle with cheese.

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