Warm Mushroom and Goat Cheese Salad

salad with mushrooms goat cheese and pinenuts served warm

Here is the recipe featuring a warm mushroom dressing and goat cheese, over mixed greens. It can be fancy, served as a starter for a fall dinner party, or it can be a casual everyday dish by using less special (meaning less expensive) ingredients. I will give you both versions of the recipe so you can fancy it up or not. Both are really tasty.

mixed mushrooms for a warm salad baby king oyster cremini shiitake

cooking the mushrooms

↑ sorry, terrible lighting ↑

salad with warm mushrooms goat cheese and pinenuts

Warm Mushroom and Goat Cheese Salad

Yield: 4 appetizer servings, but can easily be multiplied to serve more


  • Ingredients for the Fancy Version: (see below for less expensive substitutions)
  • - A variety of mushrooms of your choice chopped into bite sized pieces, approximately 4 mushrooms per serving, depending on size. We used Baby Oyster, Cremini, and Shiitake. Portabellos are also nice.
  • - Mixed greens and Arugula leaves tossed together, about 3 cups combined
  • - Minced garlic, 2 small cloves .... It gets cooked in the dressing which mellows it out a lot, but if you don't care for garlic, omit or reduce it.
  • - Goat Cheese (aka Chevre).
  • - Olive oil, 1/3 to 1/2 cup (about 2 tablespoons per serving)
  • - Balsamic Vinegar, approximately 1/4 cup (about 1 tablespoon per serving)
  • - Sea salt, 1/8 teaspoon or to taste
  • - Dijon Mustard, 1/2 teaspoon (depending on saltiness of mustard. Some Dijon is quite salty so taste before adding)
  • - Chopped fresh rosemary, about 1 tablespoon
  • - 1/4 cup toasted pine nuts

  • Replacements for the more casual version: If there isn't a replacement mentioned below, use ingredients as above.

  • Use white button mushrooms, romaine lettuce, replace goat cheese with cubes of feta, replace Balsamic vinegar with red wine vinegar, but reduce the amount as it is more acidic, use everyday salt, omit rosemary (but don't replace with dried/powdered), replace pine nuts with toasted almonds or walnuts.


Add olive oil to a hot pan, and then saute mushrooms and garlic for about 2 minutes. Add the salt (notice how the salt suddenly causes the hot mushrooms to release their juices, which become part of the dressing.) Add vinegar, rosemary and mustard. Cook for about 2 more minutes.

If you're not ready to serve the salad yet, this mixture can sit on the stove over low heat for a little while. If it dries out add a bit of water.

Toast nuts in a dry frying pan until golden and fragrant, shaking the pan frequently.

To serve: Line individual plates with salad greens, spoon on cheese, add mushrooms and the warm liquid. Top with pine nuts.



warm mushroom goat cheese and pinenut salad

warm mushroom goat cheese and pinenut salad close up

I hope you try this salad! Wishing you a happy Friday and week-end to come. xo loulou
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7 Responses to Warm Mushroom and Goat Cheese Salad

  1. Jill says:

    Oh dear. My mouth is literally tingling and watering!

  2. Mmmm, it looks so good! I love feta!

    Lost in the Haze

  3. Victoria says:

    This is my kind of salad! also a great winter salad I love pine nuts! they are a bit expensive here in England but the taste in salads and soups it’s amazing! Just adds the perfect touch :)

    • Loulou says:

      They are expensive here in Toronto too so we use them with care, but you’re right … they have such a great flavour. I have this recipe with a photo that I often gaze at of small tarts, like butter tarts, but the filling is pine nuts. They look so good but I can’t afford to make them! :)

  4. lisa says:

    Holy cow, this sounds delish! I love anything with goat cheese and those mushrooms look amazing!

  5. jorjiapeach says:

    mmmmm. looks bomb.

    ps. thanks for the love. :]

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