Wild mushroom and truffled honey goats cheese salad. The title of this recipe post doesn’t fully capture the beauty of this salad.
It is, in actual fact…
Roasted wild garlic mushrooms and breaded baked truffled honey glazed goats cheese salad.
But that felt a little too long.
Mushrooms and goats cheese are the two foods that vegetarians have no choice but to eat all the time.
In that, if you go to a catered event where there is only one vegetarian meal, that dish is almost guaranteed to contain either mushrooms or goats cheese. Same applies to restaurants which are really meat-centric and only have one vegetarian option.
So a vegetarian blogger posting mushroom and goats cheese salad feels, well, unimaginative.
But fear not, my veggie friends. This salad is going to ramp it up a notch.
We are going to treat our mushrooms right, for a start. Assorted wild mushrooms, roasted to perfection with slices of garlic which turn terrifically crispy.
And the goats cheese.
Oh, the goats cheese.
Let’s linger on this for a moment.
It is given some truffled honey, breaded and baked, and drizzled with more truffled honey.
(No truffle honey? Mix some truffle oil in with some regular honey if you like, but I reeeeeally recommend getting some of the real stuff. There is nothing else like it. I use the TruffleHunter brand)
And those are the building blocks for a pretty epic salad.
Although I realise that it’s easy to get distracted by that goats cheese in the skillet which leaked out- and it’s going to taste amazing after you scrape it off.
Drizzling some balsamic vinegar on top? Not a terrible idea.
I know what you’re thinking. We need to take a look inside those goats cheese medallions.
SO GOOD. The crust is all crispy, sweet and truffley. And the inner goats cheese is super soft and melty.
Take a bite. I insist.
Mr. Veggie wasn’t here when I made this, so it was a salad for one. It always makes me sad when I make up an awesome new recipe and have no one to share it with.
But hey! That’s why YOU are here. And I am so grateful that you took the time to stop by and read my post.
I hope there will be some awesome salad in your future.
Here’s how to do it!Print
- 200g / 7oz wild mushrooms
- 3 garlic cloves, sliced
- 3 slices off a log of goats cheese
- 1 egg
- About 1 handful of breadcrumbs
- A couple teaspoons of truffle honey
- A handful of mixed leaves
- First, roast your mushrooms in the oven with a glug of olive oil at 200C / 390F for 10 minutes. Remove from the oven, add the crushed garlic and mix in with the mushrooms. Roast for another 10 minutes and then remove from the oven (but don’t turn it off) and leave the mushrooms to cool in the dish. You will want them to be warm in the salad, but not piping hot.
- Spread a very light coating of truffle honey onto each goats cheese slice.
- Next, you will be breading your goats cheese slices. Whisk the egg in a small bowl and pour out some breadcrumbs onto a chopping board.
- Dip your goats cheese slice in egg, then roll in the breadcrumbs. Repeat to get a really thick coating.
- Bake the breaded goats cheese slices for 10 minutes. Remove, and carefully flip them over. Pour a little extra truffle honey on top, and put back in the oven for another 10 to 15 minutes until they are crispy and brown.
- Assemble your salad. Start with a fresh bed of leaves, and top with the warm mushrooms and goats cheese. Drizzle with balsamic vinegar.
- Serving Size: Amounts are per salad. Serves 2 as an appetizer, 1
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg