A few weeks ago, we dined at Clementine Restaurant in San Antonio and experienced their highly acclaimed “Feed Me” chef’s choice menu, a customized, multi‑course dining experience built around seasonal, market‑driven ingredients. Every dish felt thoughtful and special, but one completely surprised me…
The White Mushroom Salad.
Confession time: I do not like raw mushrooms. If there’s a potluck and raw mushrooms appear? I politely pass. Every. Single. Time. 😅
But this salad? Absolutely mind‑blowing.
I couldn’t stop telling our server how incredible it was, and when the meal wrapped up, she handed me a recipe card. As a food blogger, that moment felt like winning the lottery. 🏆 I was over-the-moon excited and couldn’t wait to recreate this salad at home and, of course, share it with you, my gentle readers (nope, not Lady Whistledown… IYKYK 😉).
Why you’ll love this white button mushroom salad?
- Fresh, bright, and lightly citrusy
- Packed with simple, high-quality ingredients
- A healthy salad that feels restaurant-worthy
- A perfect starter, side dish, or light lunch
- Even raw-mushroom skeptics will love it (trust me!)
Let’s cook some food!
I mean… let’s make some salad. 🥗😄
In a large bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.
Gently toss the sliced mushrooms, shallot, radishes, parsley, and pomegranate seeds in the dressing.
Shave the cheese over the top and toss gently once more before serving. Serve immediately and enjoy!
I truly hope you give this Clementine’s White Mushroom Salad a try. It’s fresh, fabulous, and proof that sometimes the dishes we least expect become our favorites.
The recipe card and comment box are below, I’d love to hear what you think if you make it! 💛
Happy cooking (and salad‑making), ✨ Mink
- 8 oz. fresh white button mushrooms, thinly sliced
- 4 oz. extra virgin olive oil
- 4 oz. fresh lemon juice (about 2 lemons - preferably Myer lemon)
- 1 tablespoon of parsley, finely chopped
- ½ large shallot, thinly sliced
- 2 small red radish, thinly sliced
- 1-2 tablespoons pomegranate seeds
- 3 oz. Pecorino cheese (or Parmigiano Reggiano), shaved with a vegetable peeler
- salt
- pepper
- In a large bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.
- Gently toss the sliced mushrooms, shallot, radishes, parsley, and pomegranate seeds in the dressing.
- Shave the cheese over the top and toss gently once more before serving. Serve immediately and enjoy!
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