Festive Season

Balsamic & Soya Portabellini Mushroom Salad

Fresh and fast. This pan fried portabellini mushroom salad recipe with summer greens, pomegranate rubies and exotic tomatoes not only delights the senses, but it is festive and glamourous enough for any celebration table.


For 4


  • 10 ml olive oil
  • 45 ml balsamic vinegar
  • 30 ml soya sauce
  • 2 cloves garlic, crushed Portabellini mushrooms
  • 30 ml butter
  • 250 g South African portabellini mushrooms, wiped clean


  • 150 g mixed salad greens, washed and spun dry
  • 250 g mixed exotic tomatoes, sliced in half
  • 100 g new season baby vegetables, washed
  • 45 ml pomegranate rubies

Balsamic & Soya Portabellini Mushroom Salad Method

  1. Mix together the olive oil, balsamic, soya sauce and garlic and leave the dressing stand for ten minutes.
  2. Heat the butter in a non-stick frying pan.
  3. Add the whole portabellini mushrooms to the pan and toss until the mushrooms begin to soften and lightly brown in the pan.
  4. Pour the dressing into the pan, and toss gently until all the mushrooms are well coated.
  5. Bring the dressing to the boil for a minute or two until the mushrooms are cooked through and then remove the pan from the heat.
  6. Place the salad ingredients except for the pomegranate rubies into a bowl.
  7. Take two spoonfulls of dressing from the pan and pour over the salad leaves and toss to coat.
    Arrange the salad on a platter.
  8. Top with the portabellini mushrooms and sprinkle the salad with the pomegranate rubies.
  9. Serve immediately with the remaining dressing on the side.
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