Mushroom Salad with Herbs and White Wine

  • 15 minutes
  • 5 minutes
  • 4 serving amount


  • 100 ml olive oil
  • 1 red onion, thinly sliced
  • 3 garlic cloves minced
  • 15 ml of black peppercorns
  • 175 ml dry white wine
  • 125 ml chicken stock thyme fresh coriander laurel
  • 3 tomatos peeled, seeded and chopped
  • 228 g small mushrooms
  • 30 ml Old Style Dijon mustard
  • 12 leaves finely chopped
  • Fresh basil
  • Salt and pepper
  • Pinch of cilantro
  • Mirabel Butter lettuce


  1. In a heavy saucepan, sauté the onion, garlic and pepper without burning.
  2. Add the bouquet garni, white wine, chicken stock and cook for about 5 minutes.
  3. Add tomatoes, mushrooms and mustard. Salt to taste. Simmer uncovered about 10 minutes, let cool, remove the bouquet garni, add the chopped basil, stir and let cool completely.
  4. Serve on Mirabel Butter lettuce leaves sprinkled with coriander leaves.

Note : Serve this salad accompanied by a loaf of wheat bread and nuts to the delight of your guests.

Note : Offer with some lime wedges. 

Note : Enthusiasts can add a jalapeno pepper with or without seeds


Butter Lettuce - Premium Double

Our boston (or butter) lettuce is packed in its double dome clamshell. It stays fresh up to 14 days in your refrigerator because it's still alive!

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