Warm Mushroom Salad

Warm Mushroom Salad

Warm Mushroom SaladThis week has been tough.  As it is my first time seeing cancer’s ruthless killer instinct firsthand, spending time with my father-in-law is becoming more and more heart-wrenching.  Just when we rejoice in his positive response to treatment (meaning no major side effects nor rampant tumor growth), the heartless disease tightens its grip on him once more.  Ever since he was weaned off the steroid, his appetite is back to being nonexistent, thus turning meal/snack times into an ordeal.  He claims that he is a “good” patient, but none of us are amused.  It takes an army coercing him for at least an hour to sip on some Ensure.  Good patient…Ha!  As each bite counts, we gladly purchase caloric-dense fast foods.  For Father’s Day, we got Taco Bell takeout and rejoiced when he finished one TINY burrito.

As soon as the Hungryman and I returned home, I headed to the store to stock up on fresh veggies and the essential ingredients to make Warm Mushroom Salad.  I believe it was my need to comfort my heavy spirit that led me to choose this one in particular.  The word “warm” sounded promising.

The recipe comes from a recently purchased cookbook called Salad For Dinner.”  I’ve flipped through all the pages, and I can tell it’s going to become one of my most prized cookbooks.  The recipes are informative and inspirational, while all the talk of growing and foraging for greens has me wanting to brave my fear of menacing critters and start my own garden.  As found throughout the book, various salad greens mixed in with colorful ingredients and unique dressings are sure to save us from salad burn out.  Salad for dinner?  Sounds perfect.

mushroom

So let’s talk about this salad.  Obviously, the mushrooms are the star.  You must not waste a penny on those commonly found button mushrooms.  Instead splurge a lil’ and get you some fungi delicacy!  During our weekly trip to the Farmers Market, the Hungryman and I always pass by the Kitchen Pride Mushroom Farms stand, that’s either swarming with loyal customers or nearly sold out.  This time, I arrived extra early (leaving the Hungryman in bed) and succeeded in getting a brown-bagged assortment of oysters and shitakes.  In Korean cuisine, shitakes are an extremely common ingredient.  However, they are mostly dried and rehydrated.  As for the oysters, I marveled at and, at the same time, felt queasy  due to their giant white gills.

Mushrooms are loaded with essential nutrients.  They contain vitamin D (only source of it in the produce aisle), vitamin B (riboflavin, niacin), potassium, and antioxidants, just to highlight a few.

Salad

I chose a lettuce mix bc..well, just look at them!

Herb

I have the desire to start my own garden.  I do.  But honestly, horrific visions of our backyard resembling scenes from “A Bug’s Life,” are what hold me back.  I knew I shouldn’t have watched that movie even though it’s one of Hungryman’s favorite Disney movie.  Argh…Cartoon or not, insects make me itchy beyond comfort.  However, I’m working on getting over this fear one bug at a time.  In the meanwhile, I’m starting with indoor herbs.  Currently, I have basil and lemon balm, which is what you see here.  I fell in love with this one the moment I smelled it.  So bright and refreshing!  As a member of the mint family, it is known as the calming herb.  While it is widely used for medicinal purposes, it is sure to brighten up and enhance the flavor of any dish.  I really hope this one won’t commit suicide on me.  I’m growing quite fond of it.

Warm Mushroom Salad-1625

I admit.  I made more of an effort with my mise en place bc it looks impressive in pictures.  However, I’m quickly learning that it truly is the key to success esp. when it comes to salad making.  I just have to run the dishwasher a bit more frequently ;).

Warm Mushroom SaladSauté mushrooms until tender before adding minced garlic and shallots.  Then add white wine, whipping cream, and season to taste.  As a lover of red wine, I avoid recipes that require white wine.  Oftentimes, buying a whole bottle just to use 1/4-1/2 cup doesn’t make the cut in my weekly grocery budget.  Then I discovered these tiny bottles that come in a package of 4.  Clever.  Goat Cheese ToastMaking the goat cheese toasts is simple.  Slice, bake, spread, then bake a lil’ longer.  They are the perfect accompaniment to the salad.

The Hungryman was appalled by the lack of meat at the dinner table.  Before he could complain any further, I calmly told him that  the mushrooms were getting cold.  He loved that.  The mushrooms were special, indeed. Their mild and slightly sweet flavor complemented the creamy sauce and the tangy salad perfectly.  Texturally, the chewy mushrooms paired well with the crispy greens.  I unfortunately overbaked the slices of toast so they were a bit crunchier than I prefer, but the herbed goat cheese more than made up for the mishap.  In the end, the Hungryman warmed up to the dish and gladly finished his plate.  I knew he would come around ;).

Warm Mushroom Salad

Warm Mushroom Salad

Warm Mushroom Salad

Ingredients

    For the salad
  • 3 1/2 Tablespoon extra virgin olive oil, divided
  • 1 pound mushrooms, thickly sliced (I used oyster and shitake)
  • 2 Tablespoon minced shallot
  • 4 garlic cloves, minced
  • 1 teaspoon chopped fresh herbs (I used lemon balm)
  • 1/4 cup dry white wine
  • 1/4 cup plus 1 1/2 Tablespoon whipping cream, divided
  • 1 Tablespoon white wine vinegar
  • 1/4 teaspoon kosher slat
  • Mixed greens of choice (I used lettuce mix)
  • For goat cheese toasts
  • French bread baguette, sliced
  • Extra virgin olive oil
  • 6 ounces soft fresh goat cheese, room temperature (I used garlic and herb flavor)

Directions

    For the salad
  1. Heat 2 Tablespoons olive oil in large nonstick skillet over med-high heat. Add mushrooms and sauté until they become tender, about 6-8 min. Add shallots, garlic, and herb and continue to sauté until tender, about 5 min. Pour wine over the mushrooms and sauté until wine evaporates, about 3-5 min. Add 1/4 cup cream to the mushrooms, sprinkle with a pinch of kosher salt and sauté until mushrooms are tender and lightly coated, about 4-6 min. Season to taste with salt and pepper.
  2. Meanwhile, whisk 1 1/2 tablespoons olive oil and cream in a large bowl. Whisk in the white wine vinegar and 1/4 teaspoon salt. Add salad greens and toss until well-coated. Plate salad greens and top with warm mushrooms.
  3. For the goat cheese toasts
  4. Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush with olive oil and bake until lightly toasted, 6-8 min. Let it cool slightly before spreading with generous amount of goat cheese. Bake until cheese is hot, about 6 minutes.
http://www.mjandhungryman.com/warm-mushroom-salad/

Question:

What’s the most exotic mushroom you’ve eaten or had the pleasure of cooking with?

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian who is passionate about healthy eating and cooking. I am a follower of Christ, a wife to the most wonderful man, The Hungryman, who is also my faithful taste tester and co-author of this blog. I'm also a contributor for the Healthy Aperture blog. I hope I inspire you to get in the kitchen and create nourishing meals for you and your loved ones!

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Lovely comments

  1. I’m so sorry to hear about your father in law. I can definitely see what you mean about this recipe seeming warm. I might just have to try this for dinner tonight. I’m in need of a little warm food myself :) thanks for sharing. it’s definitely something I haven’t seen before and looks delicious!

  2. Oh Min! My heart aches for your father-in-law and the entire family. I’ve been through this myself and there really are no words to describe the emotions one goes through. So sorry.

    That mushroom salad is going to be made in my kitchen next week for sure. Love, love and love mushrooms – any kind, any shape, any color!

    • Thank you, Carol. You’re right..there are absolutely no words to describe the heartache. Hehe I don’t know if I love mushrooms as much as you apparently do, but they sure are delicious! ;)

  3. so sorry about your father-in law. Cancer is cruel..
    on a different note – the idea of mushroom warm salad does sound very comforting.

  4. A warm salad is perfect for a time in need of comfort. Thanks for sharing your journey and for the beautiful recipe.

    -Shannon

  5. I’m praying for your father-in-law and for you and your hubby. I’m always an email away! Now, about this salad… I need this!

  6. I am sorry for what you are going through. I know exactly how you feel since I’ve experienced this twice once when I was very young and watched leukaemia take my little brother. I understand.

    I love mushrooms and especially exotic ones. The most exotic one I’ve worked with…lions mane (I think thats what its called) Beautiful and aromatic. This salad would comfort me too.

    Nazneen

  7. Nazneen, I’m so so sorry for your loss…We believe in miracles and haven’t given up hope.
    Whoa! I’ve never even heard of that! Lions mane…sounds impressive!!

  8. This looks delicious! LOVE mushrooms. I love shiitake for its earthy flavour and I don’t know, I’ve just grown up eating it so much I associate it with yummy soy sauce braises and fried noodles. I do’t know what is considered the most exotic, but I’ve tried a lot, Enoki, Shimeiji, Oyster, Wood Ear Fungus, Snow fungus .. yum! Came across yoru blog from Coffee and Crumpets, glad I did :) x

    • Hi, Shuhan! It’s nice to “meet” you. Yes! I love shitake too. It’s everywhere in Asian cuisine, isn’t it? I always fish out enoki when eating soups or stews. I’ve never had wood ear fungus nor snow fungus. You certainly had your share of fungi ;). Thanks for stopping by!

  9. Oh, Min…I’m so sorry that your father-in-law is having a difficult time right now. He is so lucky to be surrounded by loved ones who love and care for him. I will keep praying for a miracle of healing, and that the Lord’s comfort and peace would be with him as he goes through treatments. How are you and Tim holding up?

    BTW, I love the look of your and Tim’s new blog! And your photography skills are really impressive, it’s amazing to see all the growth in your blog over the past year :) Miss you!!

    • Hi, Maura!! Oh, I’ve missed you so so much! Thank you for the much needed prayers. Tim tries to keep his mind occupied and act like everything’s ok, but he’s not fooling anyone. I see him crying by himself in his office from time to time. Breaks my heart… I’m trying to be extra perky and obnoxious haha.
      Thank you so much for your praises. Writing, cooking, taking photos..they really keep my mind off of things. Blogging is quite therapeutic ;). Miss you too!

  10. Love reading your blog and enjoying your recipe. I am so sorry to hear about your FIL. I have been there with both of my parents and totally understand what you are going through. Praying for peace and grace at this difficult time.

    • Hi Joyce!! Cancer sure is heartless, isn’t it? I couldn’t imagine if BOTH of my parents had to go through this…Thank you for your prayers! It really means a lot!

  11. There are just so many things I loved about this post – your honesty about the difficulty of seeing your father-in-law’s battle with cancer; the beautiful plating of this warm mushroom salad; your amazing mis-en-place!! dear min, I’m sending you a virtual hug, please stay strong and while life may sometimes bring us tough situations, do know that your father-in-law definitely knows how much you love him! Have a great weekend you and Tim!

    Big hug,
    F.

  12. I’m so sorry about what you’re going through with your father-in-law :( I don’t think there is anything harder in life. More warm comforting dishes sound like what you all need and this is certainly an excellent one xo

    • Tim really hasn’t had much of an appetite so I’m trying to cook more often to see if I can’t get him to enjoy eating again! He loved the salad…except he requested the addition of chicken next time haha.

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