Recipe Detail

Warm Mushroom Salad with Aged Cheddar and Walnuts

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  1. 1 tablespoons - (15 mL) butter
  2. 1 cloves - garlic peeled, lightly crushed
  3. 3 cups - (750 mL) mixed mushrooms (prefer equal mix of cremini, oyster and shiitake) thinly sliced
  4. 1 teaspoons - (5 mL) fresh thyme finely chopped
  5. - pinch of salt
  6. 1 tablespoons - (5 mL) soy sauce
  7. 1/4 cups - (50 mL) dry white wine
  8. - pepper to taste
  9. 1 teaspoons - (5 mL) Dijon mustard
  10. 1 teaspoons - (5 mL) white wine vinegar (sherry or red wine vinegar will also do)
  11. 1 1/2 tablespoons - (22 mL) olive oil
  12. 4 cups - (1 L) winter greens (arugula, escarole, romaine, red leaf lettuce or others) torn into bite-sized pieces
  13. 1/4 cups - (50 mL) aged white cheddar finely crumbled
  14. 1 1/2 tablespoons - (22 mL) walnuts coarsely chopped


In a large sauté pan heat butter over medium-high heat. Add garlic clove and cook for 1 minute.

Add mushrooms, thyme and a pinch of salt. Sauté for 5 minutes until mushrooms begin to soften and release their water.

Add soy sauce and white wine and continue sautéing for 5 minutes or until the mushrooms become golden. Discard garlic clove. Season to taste with salt and pepper.

In a medium bowl whisk together mustard, vinegar, olive oil and a pinch of salt.

Add greens and toss with vinaigrette; taste a leaf and adjust seasoning. If needed add another drizzle of oil or vinegar.

Divide greens on 2 plates, top each with warm mushrooms and sprinkle with cheddar and walnuts.


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