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Marinated Mushroom and Fiddlehead Salad with Swiss Cheese

Marinated Mushroom and Fiddlehead Salad with Swiss Cheese

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  • Author: Katie Webster
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This vegetarian entree salad has marinated mushrooms and fiddlehead ferns over greens with cubes of Swiss cheese.


Units Scale
  • 8ounces baby bella or crimini mushrooms, quartered (or cut into six pieces if large)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon roughly chopped rosemary
  • 1/2 teaspoon salt, plus more for water
  • 1/4 teaspoon freshly ground pepper
  • 8 cups baby spinach or spring greens
  • 2 cups fiddlehead ferns, trimmed and washed (about 7 ounces)
  • 2 ounces Swiss cheese, cubed


  1. Place mushrooms in a medium dry saucepan, cover and place over medium heat. Cook, without peeking, shaking pan occasionally until the mushrooms squeak when you shake the saucepan, 5 to 8 minutes. Turn of heat and let sit covered, un-disturbed 10 minutes. Add olive oil, vinegar, garlic, rosemary, ½ teaspoon salt and pepper and stir to coat. Let cool.
  2. Meanwhile, bring a medium saucepan of salted water to a boil. Add fiddleheads and cook until crisp tender, 3 to 4 minutes. Drain and rinse with cold water. Drain thoroughly.
  3. Arrange greens in salad bowl. Add ferns and Swiss cheese. Add mushrooms and marinade and toss to combine.


Tip: If you can’t find fiddleheads use sliced asparagus instead.

Freezing Tip: If fiddleheads are in season while making this recipe, but you know you’ll want to use them later in the year as well, you can quickly blanch them (boil for 2 minutes) until bright green, and freeze in a freezer bag or airtight container for up to one year.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 330
  • Fat: 21 g
  • Saturated Fat: 5 g
  • Carbohydrates: 20 g
  • Fiber: 7 g
  • Protein: 23 g
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