Warm Kale and Caramelized Wild Mushroom Salad

Name: Warm Kale and Caramelized Wild Mushroom Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1/2 cup extra-virgin olive oil; 1 pound assorted cultivated and/or wild mushrooms; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper; 2 medium shallots; 1/4 cup dry sherry; 4 cups baby kale; 3 tablespoons sherry vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; 3 ounces fresh goat cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
432 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
American

Warm Kale and Caramelized Wild Mushroom Salad

Reese Summers

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Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl.

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Ingredients

Servings

1/2 cup extra-virgin olive oil , divided
1 pound assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
2 medium shallots thinly sliced (about 1/2 cup)
1/4 cup dry sherry
4 cups baby kale (5 ounces; 140g) (or use large kale, cut out and discard the rib and finely shred the leaves)
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
3 ounces fresh goat cheese , crumbled (optional)

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Instructions

Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent, about 4 minutes. Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.
In a small bowl, whisk together the remaining 1/4 cup plus 2 tablespoons olive oil with the sherry vinegar, mustard, and honey. Season with salt and pepper. Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.
In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if using, and serve. Extra dressing can be kept in the refrigerator for another use.

Nutrition Information

Show Details

Calories 432kcal (22%) Carbohydrates 19g (6%) Protein 9g (18%) Fat 36g (55%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 17mg (6%) Sodium 147mg (6%) Potassium 971mg (28%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 7003IU (140%) Vitamin C 82mg (91%) Calcium 157mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 432 kcal

% Daily Value*

Calories	432kcal	22%
Carbohydrates	19g	6%
Protein	9g	18%
Fat	36g	55%
Saturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	17mg	6%
Sodium	147mg	6%
Potassium	971mg	21%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	7003IU	140%
Vitamin C	82mg	91%
Calcium	157mg	16%
Iron	6mg	33%