Mushroom salad with fennel and goat cheese

14

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Mushroom salad with fennel and goat cheese

Photo, Erik Putz.


Ingredients

  • 3 tbsp butter , divided
  • 1 demi-baguette , cubed (3 cups)
  • 4 227-g pgks sliced cremini mushrooms
  • 1 garlic clove , minced
  • 1 tbsp finely chopped sage
  • 1/4 tsp salt , divded
  • 3 tbsp canola oil
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 fennel bulb
  • 1/2 113-g pkg goat cheese , crumbled
  • 142-g pkg arugula
  • 1/3 cup finely chopped walnuts

Instructions

  • MELT 1 tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often for 3 to 4 min. Transfer to a plate.
  • RETURN pan to heat over medium-high. Add mushrooms. Cook, stirring often, until mushrooms are golden brown, about 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Reserve 1 1/2 cups mushrooms for polenta with mushrooms and fried egg.
  • WHISK oil with lemon zest, juice, Dijon and 1/8 tsp salt in a large bowl. Core and thinly slice fennel. Reserve fronds. Toss fennel, arugula and croutons with dressing. Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts.

 

How to clean mushrooms

Nutrition (per serving)

  • Calories
  • 444,
  • Protein
  • 14 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 30 g,
  • Fibre
  • 7 g,
  • Sodium
  • 548 mg.