Warm Mushroom Salad with Avocado, Dried Cranberries & Quick-Pickled Red Onions

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How are you getting your Vitamin D these days? Did you know that mushrooms are the only natural (non-fortified) plant source of Vitamin D? 

Mushrooms are incredibly versatile and can enrich any meal. If it is challenging to find fresh mushrooms, try ordering dried mushrooms which can be easily rehydrated. This warm mushroom salad is both sweet and savoury and full of nutrients. Let me know if you give it a try and please use @milkandmarigolds or #milkandmarigolds on Instagram to show me how yours turns out! 

Warm Mushroom Salad by Milk & Marigolds

warm mushroom salad by Milkandmarigolds.com

Prep Time: 20 minutes   Cook Time: 20 minutes  Author: Milk & Marigolds  
Serves: 2 (easily scaleable)

Salad Ingredients: 
approx. 300 g (10.5 oz) cremini mushrooms
1 container of mixed green salad (140 g or 5 oz)
1 avocado, cut into 1/4 inch thick slices
1 large clove of garlic, finely minced (or 1 tsp garlic powder)
1/2 red onion, thinly sliced
1/3 cup dried cranberries 
1/4 cup soft goat cheese, crumbled
2 tbsp extra virgin olive oil
1 heaping tbsp red wine vinegar 

Dressing Ingredients: (Yields: 1/2 a cup)
1/8 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp lemon juice
1 tsp sweeter (maple syrup, honey…)
2 tsp grainy mustard
salt and pepper to taste

A sharp knife
A large frying pan
A whisk or blender
A shallow bowl

warm mushroom salad milkandmarigolds.com


1  Begin by preparing the quick-pickled onions. Thinly slice 1/2 a red onion. Place the sliced onion in a shallow bowl along with 1 heaping tbsp of red wine vinegar. Allow the onion to soak for 20 minutes or more. This is to quick-pickle and to brighten the colour of the onion.

2  Then, wash and dry your produce.

3  Thinly slice the mushrooms and mince the garlic (or use garlic powder).

4  Warm your pan to a medium heat and then add 2 tablespoons of olive oil. Once the oil is warmed, add the mushrooms and garlic to the pan. After 5 minutes, turn the heat to low and stir only occasionally. Cook for 15 to 20 minutes on low or until the mushrooms are lightly browned.

5  In the meantime, start the dressing. Mix all the ingredients together using either a blender or a whisk until all the ingredients are evenly dispersed and relatively smooth. This recipe yields about 1/2 a cup of dressing which is more than enough for the salad. Store leftover dressing in the refrigerator. 

6  Next, peel the avocado, place it down on its side and slice around the centre to create a ring or circular-shaped slices. Continue. Squeeze some lemon onto the avocado rings and slices to help prevent it from browning. I recommend you prepare the avocado just minutes prior to serving.

7  Remove the onions from the vinegar & arrange all your ingredients on your serving platter (or plates) in layers. From a height, season the salad with fresh pepper and sea salt to taste, and with some of the dressing.

8  Optional: sprinkle goat cheese on top and serve immediately.

Copyright 2015 © Milk & Marigolds 

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