Skip Nav
Taste Test
Unique Snacks to Stock Up On at Ikea
OREO
15 Oreo Hacks You've Been Missing Your Entire Life
Food Video
These Rainbow Waffles Taste Like Happiness

Mushroom Salad Recipe

Fast & Easy Dinner: Mushroom Berry Salad With Cheddar

When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.

Sauteed mushrooms are combined with lightly fried onions, ripe berries, and crisp arugula. A hunk of sharp cheddar cheese rounds out the dish. Pour a glass of Rosé and you've got a delightful dinner. For the recipe, keep reading.

Mushroom Berry Salad With Cheddar

Mushroom Berry Salad With Cheddar

Mushroom Berry Salad With Cheddar

Ingredients

6 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 small sweet onion, sliced into 1/4-inch-thick rings
Salt and freshly ground pepper
1 pound chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
3 cups baby arugula
1 cup blackberries
1 cup raspberries
Four 2-ounce pieces of Cheddar cheese

Directions

  1. In a large skillet, heat 1 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.
  2. Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper.
  3. In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil; season the vinaigrette with salt and pepper.
  4. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the chanterelles and the vinaigrette and toss well.
  5. Put a piece of cheddar on each plate. Divide the salad among the plates and serve.

Serves 4.

Make Ahead: the onion and mushrooms can be kept at room temperature for up to 2 hours. Reheat gently before serving.

Around The Web
Join The Conversation
21 Vegetarian Meals Anyone Can Make
Latin Recipes For Picnics
Salsa Recipes
Mason Jar Salads
Oreo Hacks
Best Vegan Meats
Avocado Dressing Recipes

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
X