King Mushroom Salad: Brown Butter and Crisp Sage Dressing

Brown Butter Sage Mushroom Salad ~ A Stack of Dishes.comJust in time for National Salad Day: As promised, this is Part II  of my ingredient expedition adventure. The “find”- Pleurotus eryngii- better known as King Mushrooms, French Horn, King Oyster, Boletus of the Steppes or Trumpet Royale. They are from the Oyster mushroom family, or otherwise known as pluerotes. 

Mushrooms are often the accent of the salad, or a null addendum to a bright flavor base. These regal beauties have enough oomph to stand up on their own, and you’ll want to let them. So gorgeous and plump- they command attention. They also have a hearty shelf life, so if you find them, you can stock up a week of treats and they’ll hold up fine.

The flavor is fairly neutral which makes them a great platform for any handling. Sliced as planks their sturdiness also makes them great for grilling.

King Mushroom Salad ~ A Stack of Dishes.comI decided to fry up some slices of garlic and some of my purple sage leaves and leave it at that. The earthiness of the mushroom is a nice pairing to nutty browned butter. The garlic became caramelized and the sage added a crunch and herbacious hit that was simplistic perfection.

I like to serve these as a small plate with wine or cocktails. 

Brown butter sage mushroom salad ~ A Stack of

Browned Butter Sage Mushroom Salad
This pretty salad can be made with any mushrooms you have on hand. It's also wonderful served as a tapas, or small plate with some wine. Serves 2
296 calories
6 g
31 g
25 g
3 g
9 g
181 g
88 g
2 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 296
Calories from Fat 223
% Daily Value *
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 31mg
Sodium 88mg
Total Carbohydrates 6g
Dietary Fiber 1g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 10 stems of King Mushrooms, approx 8 ounces
  2. 2 tablespoons unsalted butter
  3. 2 cloves garlic, sliced
  4. 20 leaves of purple sage, rinsed and dried
  5. 2 tablespoons olive oil
  6. 1/2 cup dry white wine
  7. salt and pepper to taste
  1. Trim and slice mushrooms in to 1/8" slices and arrange on a plate.
  2. In a frying pan, warm the butter over medium low heat and add the garlic and sage. Cook until the garlic and butter turns golden and the sage crisps. 4 minutes.
  3. Remove the sage and set aside.
  4. Add the olive oil and the wine and cook for 3 minutes over medium low heat.
  5. Season with salt and pepper.
  6. Spoon dressing while still warm over the mushrooms and finish with the sage.
A Stack of Dishes


  1. This salad looks gorgeous! Your photos are incredible – the shot of that sage frying away in the pan has my mouth watering. I adore mushrooms, and with spring finally here I can’t wait to get my hands on some. Yum!

  2. What a beautiful presentation! I love the nutty flavor of the brown butter and the sage. The only thing is that I am not sure about the raw mushrooms. How were they? I don’t think I have ever eaten mushroom raw.

    • Gail Watson says:

      Mushrooms are delicious raw- this recipe also works nicely if you would prefer to grill your mushrooms first though. Thank you for your compliment and comment- G

  3. Absolutely beautiful salad! King Oyster mushrooms are so versatile and great for grilling, but this salad is a must-try! Thanks for sharing!


    • Gail Watson says:

      Thank you Shannon- The buttery richness of the dressing makes this raw salad awesome.

  4. Your photos and presentation are always spot on! This would make for a nice appetizer or nibbler with some wine as you said.