Baby Artichoke Cremini And Button Mushroom Salad Recipes

SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)

Steps:

• Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
• In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
• Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
• Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.

RAW ARTICHOKE AND MUSHROOM SALAD

Steps:

• Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops of artichokes. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
• Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt, and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese, and serve.

BRAISED BABY ARTICHOKES

Steps:

• Fill a large bowl with water. Cut 2 lemons in half and squeeze both lemon halves into the water, then drop in the halves.
• Trim the tough dark green skin from the stem of the artichoke if there is a stem, and remove the tough outer leaves until lovely gentle spring green is revealed, it should only be a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon (acidulated) water. Artichokes will turn brown before your eyes, so it is important to have the acidulated water set up before 1 leaf is removed from the artichoke.
• Coat a large straight-sided saute pan over medium heat, generously with olive oil and add the smashed garlic cloves and crushed red pepper. When the garlic cloves are golden brown and aromatic, remove them. They have fulfilled their garlic destiny.Add the anchovy fillets and let them melt into a saucy consistency before adding the prepared artichokes to the pan along with the lemon halves. Pour in the white wine, add the thyme bundle and season with salt, to taste. Bring to a boil and add enough water to cover the artichokes (shouldn't be much water). Cover the pan and simmer until the artichokes are very soft, about 10 to 15 minutes. Remove the lid and let the liquid reduce until it is less than halfway up the sides of the artichokes. Remove the thyme bundle. Taste to check for seasoning and readjust, if necessary, (you probably will). Finish by tossing in the chopped parsley. Transfer the artichokes to a serving bowl and serve topped with Parmigiano-Reggiano shavings.
• Yay! What a side dish!

BABY ARTICHOKE, CREMINI, AND BUTTON MUSHROOM SALAD

Steps:

• Into a small bowl, squeeze lemons, and set juice aside; discard lemon halves. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.
• Brush any dirt off mushrooms. Trim base of stems. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Divide among four salad plates, and top with remaining cheese.

BABY ARTICHOKE SALAD

Steps:

• Toss all ingredients together in a large bowl and season with salt and pepper to taste.

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

ROASTED MUSHROOMS AND BABY ARTICHOKES

Steps:

• Preheat the oven to 400°F.
• Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
• Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
• Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
• Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN

Steps:

• Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
• Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.