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!
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.