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Warm Kale and Caramelized Wild Mushroom Salad
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 432 kcal
Course:
Side Dish , Salad , Appetizer
Cuisine:
American
Ingredients
- 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)
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.
Cup of Yum
Nutrition Information
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
% 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.