Warm Mushroom & Goats Cheese Salad

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w4 warm mushroom & feta salad

Warm Mushroom & Goats Cheese Salad

When the weather is cooler – and even when it isn’t – I love a warm salad like this. It’s light and fresh but the warm ingredients ensure it feels substantial enough for dinner.

enough for: 2
takes: 15 minutes

4 field or portabello mushrooms, sliced
1 tablespoon sherry or wine vinegar
1 teaspoon soy sauce, optional
1 bag salad leaves, washed and dried
2 handfuls goats cheese

1. Heat a little oil in a pan and cook the mushrooms over a medium heat for 5-10 minutes or until browned and soft.

2. Meanwhile, combine vinegar, soy (if using) and 3 tablespoons extra virgin olive oil in a medium bowl. Taste and season.

3. Toss leaves gently in the dressing. Place leaves on 2 serving plates.

4. Top dressed leaves with the warm mushrooms and scatter over the goats cheese. Serve ASAP.

Variations

mushroom alternatives – roast vegetables, eggplant (aubergine), halloumi, tofu, cooked or canned lentils, cooked quinoa, canned chickpeas or canned beans.

carnivore – serve with proscuitto OR replace mushrooms with chicken breasts, chicken thighs, steak, lamb fillet, bacon, sausages or pork fillet.

pescetarian
– add smoked salmon.

acid – sherry vinegar, rice wine vinegar, lemon juice, lime juice, red/white wine vinegar, champagne vinegar, balsamic.

soy-free – skip the soy sauce and be more generous with the salt. Or try a dash of fish sauce instead.

goats cheese alternatives – shaved parmesan, marinated feta, ricotta, finely sliced ripe grapes, shaved pear, roast almonds or other nuts, seeds, poached or boiled eggs or toasted breadcrumbs.

carb lovers / more substantial – serve with crusty bread & butter or add torn sourdough chunks.

more substantial (low larb) – add some roast walnuts.

Waste Avoidance Strategy

mushrooms – will keep in the fridge for about a week. To keep for longer, cook the mushrooms and store in an airtight container in the fridge for 2-3 weeks.

vinegar, soy sauce – pantry.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens, like this simple plate of greens. At least this way they wont go slimey.

goats cheese – unopened will keep in the package in the fridge for a month or so (depending on the best before date).

leftover potential?

Not the greatest. Will go a little soggy in the fridge, although I do know people who like their salad after it has been ‘marinated’ for a while. Go figure.

problem solving guide

dressing not sticking to the leaves – Usually this is a sign the leaves weren’t completely dry after they were washed. Next time spin dry in a salad spinner or pat really well with paper towel.

too oily – You’ve got too much dressing. Toss in some more leaves if you have them or transfer to a clean bowl and toss again so some of the excess dressing comes off onto the sides of the bowl.

too dry – Not enough dressing for the amount of leaves. Mix up a little more dressing and add to the leaves a little at a time. Keep the remainder of the dressing in the fridge.

serving suggestions

Wonderful as a light dinner on its own.

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{ 2 comments… read them below or add one }

Matilda Ross July 28, 2014

Great light dinner. I subbed goat cheese for fresh ricotta with lemon and lemon thyme and added a rasher of bacon to the frying mushrooms. Gave the whole meal a brinner (breakfast for dinner) vibe, which no one complained about!

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jules July 31, 2014

Brinner! Love it Matilda…
Jx

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