Mushroom Salad with Fennel and Goat Cheese

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10 min


25 min



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.