I have a love hate relationship with mushrooms. I love them cooked but hate them raw. To me raw mushrooms taste like dry dirty nuggets of mush. But cooked, they transform into earthy succulent meaty morsels of deliciousness, especially when cooked in butter.
I can literally eat a bowl of sautéed mushrooms especially shitake, oyster and chanterelle which is why this salad was born. Charlie was out of town and I was hungry for something earthy and meaty but I wasn’t in the mood to cook a full meal. Poking around the refrigerator I found mushrooms, kale, salad greens, onions and sliced Swiss cheese. It just struck me, if I can put mushrooms, onions and Swiss cheese on a burger why not a salad?
If you like mushrooms and want a meaty vegetarian meal you will love this mushroom and Swiss cheese Salad. The cheese gets a little melted from the warm mushrooms and the cooking au jus makes a great dressing for the greens. It is a fantastic quick modest calorie lunch or dinner. If you so desire, you could add a protein like beef or chicken too.
Mushroom and Swiss Cheese Salad
- 4 cups sliced mushrooms
- 1/2 small onion sliced
- 1 clove crushed garlic
- 1 oz sliced swiss cheese
- 2 cups salad greens
- 2 cups chopped kale
- 1/2 tbs olive oil
- 1/2 tbs butter
- 1/4 cup chicken stock
- 1 tbs apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Heat a large skillet heat oil. Add the onion and garlic.
Stir onions and garlic so the garlic does not burn. When the onions are translucent add mushrooms.
Cook mushrooms for 1-2 minutes.
Add stock, salt and pepper and cook until mushrooms are golden brown. Mix in butter. When butter is melted remove from heat and mix in apple cider vinegar.
Quickly toss Mushrooms kale so that the kale is coated with the cooking liquid. Place salad green in bowl, top with mushroom kale mixture then top with Swiss cheese.