Mushroom, Walnut, Soft Goat’s Cheese and Rocket Salad

Having been eating a fair bit of stodge I wanted to make a salad. On this particular evening, MAPW and I were going to a Riesling tasting in a local wine shop after dinner. It just so happened that when we got there the snacks at the tasting included soft cheese and walnuts – so I reckon a that good, dry Riesling from Alsace would be wonderful with this!

Served two


several large brown field mushrooms, or a handful of chestnut, or wild ones ideally, cut into edible-sized pieces

1 clove of garlic, finely chopped

small bunch of parsley, finely chopped

knob of unsalted butter

handful of toasted walnuts

enough soft goats cheese, or other soft and pungent cheese, for a generous amount each

enough leaves – rocket, or a mixture, for two

½ tablespoon red wine vinegar

drizzle of groundnut or other flavourless oil

several slices of good French/Italian style bread e.g. ciabatta per person

How I made it:

Melt a generous knob of butter in a pan on a medium heat and add the garlic. When it is aromatic, add the mushrooms and toss in the butter. Put a lid on and leave on a low heat, checking that the garlic does not burn. Meanwhile wash the salad leaves and dry them, then whisk together the vinegar and oil with a good pinch of salt and pepper in a cup. When you deem the mushrooms sufficiently cooked, take off the heat and season with salt and pepper, and mix in the parsley. Turn on the grill to high, brush the bread with oil and sprinkle with salt and grill each side until toasty. Finally, toss the leaves in the dressing and arrange on a large plate. Garnish the leaves with mushrooms, walnuts, pieces of soft cheese and arrange the grilled bread on the side. Season when eating as desired.

Eaten with:

I’d drink a dry Riesling with this.


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