Oyster Mushroom Cheddar Salad (Printable Recipe)

Crispy mushrooms, cheddar, walnuts, and tangy dressing create irresistible textures and flavors in this vibrant salad.

# Ingredients You'll Need:

→ Salad Base

01 - 150 g mixed salad greens (arugula, spinach, or spring mix), torn into bite-sized pieces
02 - 250 g fresh oyster mushrooms, cleaned and trimmed
03 - 2 tablespoons corn flour (cornstarch), for dusting
04 - 2 tablespoons clarified butter, for frying
05 - 4 hard-boiled eggs, peeled and quartered
06 - 120 g cherry tomatoes, halved
07 - 30 g walnuts, toasted
08 - 100 g aged cheddar cheese, coarsely grated

→ Honey-Mustard Vinaigrette

09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon balsamic vinegar
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon honey
13 - 3 tablespoons extra virgin olive oil
14 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Gently clean the oyster mushrooms using a damp paper towel. Cut larger pieces into bite-sized portions, leaving small mushrooms whole. Dust the mushrooms evenly with corn flour, shaking off any excess.
02 - Heat clarified butter in a large skillet over high heat until very hot but not smoking. Fry the mushrooms in single-layer batches, avoiding overcrowding, for 3–4 minutes per side until golden brown and crisp. Transfer to a plate to cool slightly.
03 - Cook eggs in simmering water for exactly 10 minutes. Transfer immediately to an ice bath to halt cooking. Once chilled, peel and quarter the eggs.
04 - Toast walnuts in a dry pan over medium heat, stirring constantly, until fragrant and golden, about 2–3 minutes. Remove from heat and set aside.
05 - In a small bowl, whisk together Dijon mustard, balsamic vinegar, lemon juice, and honey until smooth. Slowly drizzle in olive oil while whisking continuously to form a creamy emulsion. Season to taste with salt and pepper.
06 - Arrange salad greens on a large platter or individual plates. Scatter halved cherry tomatoes evenly over the greens. Place quartered eggs around the edge of the plate.
07 - Top with warm, crispy oyster mushrooms, sprinkle toasted walnuts over the salad, and generously scatter grated cheddar cheese. Drizzle with honey-mustard vinaigrette just before serving. Serve immediately for best texture.

# Extra Tips:

01 - For optimal crispiness, fry mushrooms in small batches and serve salad promptly after assembly.
02 - To avoid overcooked egg yolks, immediately transfer boiled eggs into an ice bath to stop cooking.
03 - Vinaigrette can be made up to 3 days ahead and refrigerated; if separated, whisk before using.
04 - The salad is adaptable for different nuts; toasted pecans or hazelnuts make excellent alternatives.

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