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Caramelized mushroom salad with feta and walnuts in a ceramic bowl.

Caramelized mushroom salad with feta and walnuts

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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 16 oz 450g Cremini mushrooms, sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1/2 cup Walnut halves
  • 4 oz Feta cheese crumbled
  • 5 oz Baby Arugula or Spinach
  • 1/2 Red onion thinly sliced (optional)
  • Dressing: 3 tbsp Olive oil 1 tbsp Lemon juice, 1 tsp Dijon mustard, Salt & Pepper to taste.

Method
 

  1. Sauté: Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer. Cook undisturbed for 4 minutes.
  2. Season: Stir mushrooms, add garlic and walnuts. Cook for another 3-5 minutes until mushrooms are browned and walnuts are fragrant.
  3. Whisk: In a small bowl, combine dressing ingredients and whisk until emulsified.
  4. Toss: Place greens in a large bowl. Top with the warm mushroom and walnut mixture.
  5. Finish: Sprinkle with crumbled feta and drizzle with the lemon dressing. Serve immediately.

Notes

  • The Golden Rule: Do not salt the mushrooms until they are fully browned; salting too early draws out moisture and causes them to steam rather than sear.
  • Dry Mushrooms: Never soak your mushrooms in water to clean them. Use a damp paper towel or a soft brush to remove debris so they stay crisp in the pan.
  • Nut Substitute: If you have a walnut allergy, toasted pine nuts or pumpkin seeds (pepitas) provide a similar Mediterranean crunch.
  • Cheese Tip: For the best texture, buy feta in a block and crumble it by hand just before serving. Pre-crumbled cheese is often drier and less flavorful.
  • Wilt Control: If you prefer your greens crisp, let the mushrooms cool for 2 minutes before tossing. If you like them slightly tender, toss while the mushrooms are piping hot.