Warm Kale And Caramelized Mushroom Salad Recipe

I made a Kale Mushroom Salad of deeply golden sautéed mushrooms, hearty kale leaves, and a nutty sherry vinegar dressing, an easy vegetarian bowl that begs a closer look.

I love this Warm Kale And Caramelized Mushroom Salad because the deep brown cremini mushrooms really pop against the chewy kale. It flirts with a Wild Mushroom Salad vibe yet keeps one foot firmly in Kale Mushroom Salad territory, so it’s familiar but still kind of surprising.

There’s texture and a little bite, flavors that make you pause and wonder what just happened in your mouth. It’s not trying too hard, and I like that.

You might even catch yourself eating it right out of the bowl, no fork. Yeah, I did that once.

Ingredients

• kale packs fiber vitamin K and iron, chewy when massaged, earthy bitter notes
• sliced mushrooms give deep umami savory flavor and meaty texture, low calories
• extra virgin olive oil adds healthy fats and silkiness, boosts mouthfeel
• sherry vinegar lends bright tang and gentle sweetness, cuts richness nicely
• garlic and shallot bring pungent savory notes, aromatic, small amount goes far
• Dijon and honey give subtle sharpness and soft sweetness, balance flavors
• toasted nuts add crunch healthy fats and a little protein, nutty warmth
• grated Parmesan finishes with salty umami richness, melting slightly on warm greens

Ingredient Quantities

• 1 bunch kale (about 8 oz) stems removed and roughly chopped
• 12 to 16 oz cremini or baby bella mushrooms, sliced
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp unsalted butter (optional)
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1/3 cup toasted walnuts or toasted almonds, roughly chopped
• 1/2 tsp kosher salt and freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1/4 cup grated Parmesan or Pecorino, for serving (optional)

How to Make this

1. Strip the stems from 1 bunch of kale, roughly chop the leaves, sprinkle with 1/2 tsp kosher salt and drizzle about 1 tbsp of the olive oil over them, then massage the kale for 2 to 3 minutes until it softens and darkens, set aside.

2. Heat a large skillet over medium high, add 2 tbsp olive oil and the butter if using, when the fat is hot add the sliced mushrooms in a single layer, don’t crowd the pan, let them sit undisturbed 4 to 5 minutes so they get deeply golden, then stir and cook another 2 to 4 minutes until very browned.

3. Season the mushrooms with a little freshly ground black pepper and a pinch more salt as they brown, if the pan looks dry add a splash more oil so they don’t steam.

4. Push the mushrooms to one side, add the finely chopped shallot and minced garlic to the empty space, cook 1 to 2 minutes until fragrant but not burnt, then mix everything together.

5. Pour in 2 tbsp sherry vinegar to deglaze the pan, scrape up the brown bits with a wooden spoon, then stir in 1 tsp Dijon mustard and 1 tsp honey or maple syrup plus a pinch of red pepper flakes if you like heat, let it bubble for 30 to 60 seconds to thicken slightly.

6. Taste and adjust seasoning with the remaining salt and more pepper if needed, this is a good time to add another tiny splash of oil if the dressing seems too sharp.

7. Add the massaged kale to the pan and toss with the warm mushrooms and dressing until the kale wilts a bit but stays bright, about 1 to 2 minutes, cook a little longer if you want it softer.

8. Remove from heat, fold in 1/3 cup toasted walnuts or almonds roughly chopped, save a few for garnish.

9. If using, grate about 1/4 cup Parmesan or Pecorino over the warm salad so it melts slightly, toss gently to combine.

10. Serve warm in bowls, drizzle any pan juices over each bowl, taste and tweak salt or vinegar if needed, enjoy.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large skillet, 10 to 12 inch
4. wooden spoon
5. Tongs
6. Large mixing bowl for massaging the kale, dont skip it
7. Measuring spoons and a measuring cup
8. Box grater or microplane for the cheese (optional)

FAQ

Warm Kale And Caramelized Mushroom Salad Recipe Substitutions and Variations

• Kale: swap with baby spinach, arugula or Swiss chard — spinach wilts fast so toss it briefly, arugula adds peppery bite, chard holds up more like kale.
• Cremini mushrooms: use white button, shiitake, oyster or sliced portobello — portobellos give a meatier chew, shiitake bring more umami.
• Sherry vinegar: try red wine vinegar, apple cider vinegar or fresh lemon juice — if you use lemon start with less and taste, it’s brighter and more acidic.
• Toasted walnuts/almonds: replace with pecans, hazelnuts, pepitas or toasted sunflower seeds — pecans feel richer, seeds are great if you’re avoiding tree nuts.

Pro Tips

1) Dry the mushrooms really well before they hit the pan, damp ones steam not brown. If you have time spread them out on paper towels, press gently, it makes a huge difference.

2) Massage the kale longer than you think, like 3 to 5 minutes, especially if it’s older kale, you’ll know it’s ready when it shrinks and feels softer. Doing it ahead of time also lets the salt sink in for better flavor.

3) Toast the nuts in a dry skillet until they smell nutty, then let them cool on a plate so they stop cooking. Chop them just before serving so they keep crunch, not a powder.

4) Taste for acid and fat at the end, add a tiny splash of vinegar if it needs brightness or a bit more oil or a small pat of butter to mellow sharpness. Finish with the cheese but don’t bury everything in it, a little goes a long way.