Warm Kale and Caramelized Wild Mushroom Salad
User Reviews
5
Warm Kale and Caramelized Wild Mushroom Salad
Description
The recipe for Warm Kale and Caramelized Wild Mushroom Salad begins with cooking a selection of wild and cultivated mushrooms in olive oil and butter until they are browned and tender. Shallots are added partway through cooking to provide a sweet aromatic note, and the mixture is deglazed with dry sherry, evaporating the alcohol but retaining complexity.
Meanwhile, kale is finely shredded after removing large ribs and tossed with a vinaigrette combining olive oil, sherry vinegar, Dijon mustard, and honey, seasoned with salt and pepper. The warm mushrooms are then mixed with the kale to gently wilt the greens while coating everything with flavor. Optional crumbled fresh goat cheese on top enriches the salad with a creamy texture and tang.
This salad makes a versatile side or light main dish, bringing together hearty mushroom umami, the firmness and slight bitterness of kale, and a balanced dressing to tie the components together. It showcases layering of textures and tastes without heavy sauces, suitable for serving warm or at room temperature.
Ingredients
- 1/2 cup extra-virgin olive oil , divided
- 1 pound mushrooms cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced, assorted cultivated and/or wild
- 1 tablespoon butter unsalted
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 shallot thinly sliced (about 1/2 cup, medium
- 1/4 cup dry sherry
- 4 cups kale 5 ounces; 140g) (or use large kale, cut out and discard the rib and finely shred the leaves, baby
- 3 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 ounces goat cheese crumbled (optional, fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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