Mushroom Salad with Fennel and Goat Cheese


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Mushroom Salad with Fennel and Goat Cheese

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Elevate your salad game by adding garlicky mushrooms and croutons.


  • 3 tbsp butter, divided

  • 1 demi-baguette, cubed (3 cups)

  • 3 227-g pkgs sliced cremini mushrooms

  • 1 garlic clove, minced

  • 1 tbsp finely chopped sage

  • 1/4 tsp salt, divided

  • 3 tbsp canola oil

  • 2 tsp lemon zest

  • 2 tbsp lemon juice

  • 1/2 tsp Dijon mustard

  • 1/2 fennel bulb, cored and thinly sliced, fronds reserved

  • 1 142-g pkg arugula

  • 1/2 113-g pkg goat cheese, crumbled

  • 1/3 cup finely chopped walnuts


  • Melt 1 tbsp butter in a large frying pan over medium-high. Add bread cubes. Toast, stirring often, for 3 to 4 min. Transfer to a plate.

  • Return pan to heat. Add mushrooms. Cook, stirring often, until mushrooms are golden-brown, 10 to 12 min. Add remaining 2 tbsp butter, garlic, sage and 1/8 tsp salt. Stir to combine.

  • Whisk oil with lemon zest, juice, Dijon and remaining 1/8 tsp salt in a large bowl. Add fennel, arugula and croutons. Toss to coat.

  • Divide salad among 4 plates. Top with mushrooms, goat cheese and walnuts.

Kitchen tip

Make this recipe vegan by substituting canola oil for butter and a crumbly and sharp plant-based cheese for the goat cheese.

Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.