Pan Roasted Mushroom Salad with Wilted Kale

April 13, 2011
1 Ratings
  • Serves 1-2
Author Notes

I am the only one in my family who loves mushrooms. I have loved them for as long as I can remember. Here is a quick pan roasted mushroom salad that preserves everything I love about mushrooms – a rich, earthy, mushroomy flavor – with a bright burst of lemony kale and fresh herbs for contrast. Finish the salad with a drizzle of heady white truffle oil - my mom just returned from Florence bearing truffle gifts - I simply could not resist. I was happy to enjoy this all to myself! —gingerroot

What You'll Need
  • 2 tablespoons extra virgin olive oil
  • 2 anchovy fillets, packed in oil
  • 1 large garlic clove, sliced paper thin
  • Pinch of red pepper flakes
  • 4 shiitake mushrooms, cleaned, stemmed
  • 1 large portobello, cleaned, stemmed, cut into ½ inch thick slices
  • 1-2 kale leaves, thoroughly washed (do not dry), stemmed, leaves torn into 1 to 2-inch pieces (for 3 cups)
  • 1 lemon wedge (if using Meyer lemon, don’t squeeze all the juice – just about half from the wedge)
  • Handful of fresh basil leaves or Italian parsley sprigs
  • Drizzle of white truffle oil or walnut oil
  • Drizzle of sherry vinegar if using walnut oil
  1. Heat olive oil in a 10-inch skillet. When hot, add anchovies, gently breaking them apart with a wooden spoon. Sprinkle a pinch of red pepper flakes and add garlic. Cook until fragrant, moving garlic around so it does not burn.
  2. Pushing garlic slices to the outer edge of the pan, add shiitakes, cap side down. Add Portobello slices. Cook mushrooms for 2 minutes, undisturbed. Turn shiitakes over. Cook Portobello slices for a minute more before flipping. After two more minutes, when mushrooms have released their liquid, transfer mixture to a bowl.
  3. Add torn kale leaves to hot skillet and move around with wooden spoon. Kale pieces should turn bright green and begin to wilt from residual water. If leaves are dry and not wilting, sprinkle with a flick of water from your fingers. Squeeze lemon over leaves, stirring. Leaves will brown a little. This is okay.
  4. Transfer kale to a serving plate. Arrange mushrooms and garlic over leaves. Tear basil (or parsley) over mushrooms. Drizzle with white truffle oil (or walnut oil and sherry vinegar - also lovely!). Enjoy by yourself or share with other mushroom lovers.
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  • Sagegreen
  • TiggyBee
  • wssmom
  • hardlikearmour
  • Burnt Offerings
    Burnt Offerings

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

20 Reviews

Sagegreen April 18, 2011
I have some wonderful white anchovies that are just dying to jump into this recipe!
gingerroot April 18, 2011
I've never had white anchovies but after reading a description of them, they sound delicious. Thanks, Sagegreen, let me know how it turns out!
Sagegreen April 18, 2011
This was really great. I think that I would add the white anchovies later to the salad though. This has inspired me to create another salad which I will post not for any contest.
gingerroot April 19, 2011
So happy you enjoyed it, Sagegreen! Thanks for letting me know. I'm keeping an eye out for your salad and will have to look for white anchovies at the market.
TiggyBee April 13, 2011
I'm adoring this salad. Thanks!!
gingerroot April 14, 2011
Thanks TiggyBee! Hope you try it.
wssmom April 13, 2011
I love the anchovies! Now I must find some truffle oil ....
gingerroot April 14, 2011
I had never had truffle oil before...oh my, it is so fragrant! Thanks, wssmom!
hardlikearmour April 13, 2011
Wow, this is gorgeous! Great use of contrasting and complementary flavors.
gingerroot April 14, 2011
Thank you so much hardlikearmour!! Your comment means a lot.
Burnt O. April 13, 2011
Yeah, this is nice. Clean, simple, fresh with great use of flavors.
gingerroot April 14, 2011
Thanks Burnt Offerings! I wanted to boost the earthy mushroomy flavor and I think the anchovies are a good match, with the lemon and herbs to contrast.
Midge April 13, 2011
One of the best things I've ever eaten was a mushroom salad in France and I was hoping someone would post a recipe for one. This sounds great!
gingerroot April 14, 2011
Thanks so much Midge! If you try it, I'd love to hear your thoughts about it.
mrslarkin April 13, 2011
gingerroot April 13, 2011
Thanks, mrslarkin!
aargersi April 13, 2011
This looks absolutely delicious! Love the respect for ingredients!
gingerroot April 13, 2011
Thanks so much aargersi! I have eaten it two nights in a row and wish I had more shiitake mushrooms so I could have it again tonight. Your roasted portabellas with poached eggs sound amazing.
drbabs April 13, 2011
I love this. I love mushrooms too.
gingerroot April 13, 2011
Thanks drbabs! I hope you try it. : )