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“Rachada” Mushroom Salad

Mushroom Salad

Mushroom Salad – Clean & Delicious®

Who would ever think to use raw mushrooms as the main ingredient in a cold salad?

Not me, but Rachael Ray and Giada did.

I’ve been watching a lot of Food Network lately (what else is a new Mom to do while she’s feeding her baby?) and this salad seems to be rather popular right now.

First I saw Rachael Ray make a version of this salad using Portobella mushrooms and then Giada made something very similar using white mushrooms (do you think they watch the FN and then steal ideas from each other? – hmmm… I wonder who really made it first)

The salad intrigued me both times because it’s so simple, super fresh and healthy, AND I would have never thought of it myself!  Not in a million years.  But it’s one of those recipes that sounds so good and easy you just can’t help but think, “Why didn’t I think of that?!”

I didn’t write the recipes down but the basic idea was mushrooms and celery with lemon juice and olive oil and then the details varied a bit.  So this is my spin on the “Rachada (Rachael Ray and Giada [duh!]) Mushroom Salad.”  Hope you guys love it – we did!

OH!  And if you’ve got any interesting (or not so interesting) ways you like to use mushrooms, do share in the comments below – I always love to hear from you guys!

"Rachada" Mushroom Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


  • 1 pint of white or cremini mushrooms
  • 2 stalks of celery, sliced
  • A couple of handfuls of arugula
  • The juice of one lemon (about 2 tbsp)
  • 1 tbsp extra virgin olive oil
  • Fresh shaved Parmesan cheese (about a ¼ cup)
  • Salt and pepper to taste


Wipe mushrooms down with a damp cloth to remove any dirt.  Cut off the tough end of the stem and thinly slice each mushroom.

Combine mushrooms, celery, and arugula in a large bowl and toss with the lemon juice and olive oil.  Season with salt and pepper and top the salad off with some fresh shaved Parmesan cheese.  Enjoy!

Serves 4.

Nutrients per 1/4 of recipe: Calories: 75; Total Fat: 4.8g; Saturated Fat: 1.2g; Cholesterol: 3mg; Sodium: 94mg; Carbohydrate: 5.7g; Dietary Fiber: 1.6g; Sugars: 3.2g; Protein: 4.7g

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4 comments on ““Rachada” Mushroom Salad

  1. Hi dani! hope you’re doing great! this salad is very popular in italy, but we use wild mushrooms, I don’t know the name in english, and make them with shaved parmesan, celery and walnuts. sooooooo gooooood!!! I’ll try it with arugula now! thank you!

  2. OMG!

    I watch food network a lot, but my top 3 favorite sources for recipes are Giada, Rachel and the OF COURSE, this site!!!!!

    Can’t wait to try this one, but I think I’m calling it “Rachadani”

  3. hey dani! YUM! i wonder how it would be with chopped fennel instead of celery… mmmmm. thanks for the ideas! :)

  4. Valeria – Yum… love the idea of adding walnuts! Thanks for the tips straight from Italy;).

    Annie – I like that… “Rachadani”… very clever!

    Mary – Funny you should suggest that b/c I actually tried it with fennel too… and it was delicious! If you are a fennel fan then definitely try it!

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