Admittedly, warm mushroom salads are one my dinner staples. Quick, easy and perfect in hot or cold weather, mushroom salads are pretty much the most versatile meal ever.
Although all salads are really just a grab bag of fruit and vegetables, mushrooms make an excellent topping for two reasons: one, if you like cooked mushrooms, you love cooked mushrooms. There is no in-between on this decidedly flavorful food. Two, the heat from the mushrooms, once placed on the salad, wilts the lettuce ever so slightly and makes the final product a much less crunchy version of your standard iceberg mix-up.
For what it’s worth, I used a massive head of red lettuce purchased at a local farm, along with honeyed goat cheese (who knew that even existed?! Not this girl) and some peppers and tomatoes. Surprisingly simple, when most of my dinners are comprised of 8 or more vegetables thrown into a bowl with, I don’t know, mango or cherries. But mushrooms, man–it is like a topping and a dressing all in one!
WARM MUSHROOM SALAD
1 quart mushrooms, any kind, sliced
1 head red leaf lettuce
1 large vine-ripened tomato, chopped
2 ounces goat cheese, sliced
1/4 walnuts, chopped
red wine vinegar and olive oil
In a medium-sized frying pan, add 2 teaspoons of olive and mushrooms. Saute over medium-high heat until fully cooked.
Wash lettuce and chopped into small pieces. Toss in a bowl with mushrooms, tomatoes, cheese and walnuts. Dress with olive oil and vinegar and serve!
