Mushroom salad with fennel and goat cheese

Prep 10 min
Total 25 min
Serves 4



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


  • 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.



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

How to clean mushrooms

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