Mushroom Salad with Cheese and Soy Sauce

Name: Warm Mushroom Salad with Cheese and Soy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: Champignons 350 g; Butter 1 tbsp; Olive oil 1 tbsp; Light soy sauce 1–1.5 tbsp; Mushroom sauce (if you have it) 1–2 tsp; Salad leaves or a mix 150 g; Semi-hard cheese 50 g; Salt a pinch; Black pepper to taste; Olive oil 1 tbsp; Wine or balsamic vinegar a few drops

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30 mins

A warm mushroom salad is a simple dish that cooks fast and is quite filling. Warm and even hot salads used to be very popular. Interest in them gradually faded, and today they are the exception rather than the rule on restaurant menus. For some reason people think that mixing fresh salad leaves with warm ingredients is a bad idea. Not at all: champignons fried with sauces make this appetizer very tasty.

Small champignons, about the size of a cherry tomato, work best. They fry quickly and well with soy sauce, and they don’t even have time to lose their moisture, so the appetizer stays very juicy.

When fried, champignons darken to a deep brown, and soy sauce deepens the color even more. The mushrooms also pick up a “meaty” flavor, because the sauce contains natural glutamate. A hard or semi-hard cheese with a pronounced sharp flavor goes very well with mushrooms and fresh greens. If you like, you can cool the fried champignons to room temperature, but the salad tastes better with warm mushrooms.

Ingredients

2 servings

Champignons 350 g
Butter 1 tbsp
Olive oil 1 tbsp
Light soy sauce 1–1.5 tbsp
Mushroom sauce (if you have it) 1–2 tsp

Salad leaves or a mix 150 g
Semi-hard cheese 50 g
Salt a pinch
Black pepper to taste

Olive oil 1 tbsp
Wine or balsamic vinegar a few drops

Step-by-step recipe

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Frying the mushrooms

You can always buy champignons at the store, and there are plenty of kinds. For this salad we fry small mushrooms whole, so they look great in the bowl.

Prepare the champignons: wash the mushrooms and pat them dry with paper towels.

Fry the champignons in oil over high heat. Heat 1 tbsp of butter and 1 tbsp of olive oil in a frying pan; this mixture is very aromatic. Fry the mushrooms, stirring constantly. They may release a little liquid, which evaporates quickly. Fry until they start to turn golden and shrink slightly.
Add 1–1.5 tbsp of light soy sauce to the mushrooms. If you have mushroom sauce, you can add 1–2 tsp. Reduce the heat to medium and keep frying the mushrooms for 2–3 minutes, until they have absorbed almost all of the sauces.
Turn off the heat and let the champignons cool, but keep them noticeably warm. You can also make the salad with completely cooled mushrooms if you prefer.

Assembling the salad

For this simple mushroom salad we use fresh leaves. We prefer ready-made mixes of torn leaves of different kinds, the so-called salad “mixes”. They are already washed and dried and sold in bags. The leaves are torn rather than cut, so there isn’t a lot of liquid in the bowl. It’s very convenient for home cooking. The ingredients are easiest to toss in a large bowl with two salad servers.

Prepare the leaves: put the torn salad leaves in a bowl. If they are too large, tear them into smaller pieces with your fingers. A good size is 2.5–3 cm.
Season the leaves with a pinch of salt, no more, because soy sauce is quite salty. Toss the salad and let it stand for a few minutes.

Add the mushrooms fried with the sauces and the cheese to the bowl. Use a semi-hard cheese with a pleasant, noticeable aroma and a pronounced sharp flavor. Cut it into cubes, about the size of the vegetables for Olivier salad. Season the salad with black pepper, ideally freshly ground right before adding it, and toss all the ingredients together.
Make the dressing and pour it over the salad. If any liquid is left in the pan after frying the mushrooms, pour it into a cup and use it for the dressing. Also add 1 tbsp of olive oil and a few drops of wine vinegar to the cup; balsamic vinegar works too. Whisk the dressing thoroughly with a fork and pour it over the mushroom salad.

Serving

Divide the salad among bowls and serve right away.
This is a light, pleasant appetizer that can be served warm or cold, depending on how warm the mushrooms are. You can use different herbs in it: basil, cilantro, parsley. Sweet onion cut into strips also works well, as do fresh vegetables such as cherry tomatoes, peeled cucumber or celery stalks.

Calories and macros

315 kcal

Serving ≈ 310 g

Protein14 g17% of kcal
Fat27 g75% of kcal
Carbs6 g8% of kcal

100 g102 kcalProtein 4.4 gFat 8.6 gCarbs 2 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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Mushroom Salad with Cheese and Soy Sauce

Ingredients

For the mushrooms

For the salad

For the dressing