Mexican Mushroom Salad

Taco night is a weekly occurrence at my house. I love the thought that my kids love taco night as it allows me to be creative in the kitchen, while at the same time, allows my kids to sample a different combination of ingredients. Now I will admit, I can probably call out their tacos (one beef and cheese, one cheese, one cheese and lettuce, and beef), but there are many times that my kids surprise me. This is what I love about taco night.

Mexican Mushroom Salad

I do have a standard taco tray during the week which includes an array of fresh guacamole, tomatoes, cilantro, shredded lettuce, cheeses, diced onion, jalapenos, lime wedges, and hot sauce, but often times black beans, and rice. I often get excited when my kids grab for some lettuce, or lime wedge. It just shows me that they are experimenting with new flavors, and heck, if they get their veggies in without complaining, then I am all for it!

But this week they called taco night for a second time. The first night during the week, I was flattened by how much they consumed. Plates of nachos, and tacos on top of it, I was actually floored, and I got a bit nervous as I was running low on tortillas, beef, as well the veggies. But there was one thing I knew was not going to be touched, and that was the mushroom salad. I will not lie, my kids have not really gone into the flavors or textures of mushrooms, and I was not there at their age either.

I cannot tell you how great this simple salad is to make, and how wonderful the flavors are. This is a great stand alone salad, however, I was cramming these mushrooms into tortillas, and now realize that they are going to be really amazing in a quesadilla.


  • 8 oz white button mushrooms, stems trimmed, cleaned and cut in half
  • 1 large shallot, diced
  • 2 cloves of garlic, diced
  • 2 chipotle peppers in adobo sauce, seeds removed, diced
  • 4 tbsp canola oil
  • pinch of salt
  • Fresh cilantro for garnish

Begin by wiping your mushrooms clean of dirt with a damp cloth. Do all your dicing ahead of time as this is an all in one skillet.  So with that said, heat your skillet on a medium to high heat and add in the oil. Toss in everything but the salt and cilantro, and cook, mixing well, for about 7 minutes, or until the shallot and mushrooms become nice and tender. Sprinkle a bit of salt, mix, and plate. Garnish with the fresh cilantro sprigs.

The flavors of this salad is pretty incredible. The garlic, shallot, and the smokiness of the chipotle peppers really do something wonderful to make this a great companion on taco night. Hope you enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Mexican Mushroom Salad”

Leave a Reply

Your email address will not be published. Required fields are marked *