Brown Rice Mushroom Salad

Integrale Rice Salad with Caramelized Mushrooms & Shallots

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Integrale Rice Salad with Caramelized Mushrooms & Shallots

Makes 8 Servings

Integrale brown rice gives this salad a satisfying chew and nutty flavor that pairs well with the squash oil & caramelized wild mushrooms. Sherry vinegar, whole grain mustard, and fresh herbs are added for a bright, light, slightly spicy grain salad.

We paired it with a pan-seared grass-fed beef hanger steak, but you could serve it on its own or as a side dish for almost any seafood, poultry or meat.

Brown Rice & Mushroom Salad
  • 1 ½ cups Integrale Rice (could substitute other brown rice)
  • 1 lb Fresh Mushrooms (we used hedgehog mushrooms & black trumpets)
  • 3 tbsp Unsalted Butter
  • 5 tbsp Olive Oil
  • 1 Large Shallot, thinly sliced
  • 1 tbsp Whole Grain Mustard
  • 2 tbsp Sherry Vinegar
  • 1 tsp minced Fresh Rosemary
  • 1 tsp minced Fresh Thyme
  • Leaves from ½ bunch of Flat Leaf Parsley
  • Kosher Salt
  • Black Pepper



Cook the rice according to the instructions on the packaging. Drain of any residual water & let the rice cool completely.


Brown the mushrooms in a hot skillet or frying pan with a tablespoon each butter and olive oil.


Saute the shallots separately in the the remaining two tablespoons of butter until browned.


In a separate bowl combine the mustard, rosemary, thyme, vinegar, a ½ teaspoon of salt, and a few twists of freshly ground black pepper.


Stir together the rice mixture and vinegar mixture. Stir in the parsley leaves, remaining four tablespoons of olive oil, a three-finger pinch of salt, and pepper to taste. Serve.

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