Earthy Portobello Salad With Prosciutto Recipes

ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA

Steps:

• For filling:
• Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
• Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
• For sauce:
• Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
• Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
• For lasagna:
• Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
• Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.

PROSCIUTTO SALAD ON A STICK

Steps:

• Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed. Season to taste with salt and pepper and toss again.
• Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired). Line the prosciutto with about 1 tablespoon of the dressed arugula. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining 11 portions.
• Serve standing up in a Mason jar with the prosciutto portion on top.

PORTOBELLO MUSHROOM SALAD à LA GRECQUE

Steps:

• Blanch onions in a saucepan of boiling water 2 minutes. Drain; cool. Peel onions.
• Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add water, celery, fennel, and onions; bring to boil. Add mushrooms, vinegar, salt, pepper, and coriander. Simmer mushrooms until tender, about 30 minutes. Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet. Boil until reduced to 1/2 cup, about 12 minutes. Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
• Arrange watercress around edge of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.

PORTOBELLO AND ARUGULA SALAD

Steps:

• Turn on broiler or toaster oven.
• Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
• Wash, dry and trim tough stems from arugula.
• Rinse and julienne the peppers.
• Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA

Steps:

• Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
• Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
• Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
• Brush small roasting pan with some of the oil& sprinkle with half the salt.
• Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
• Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
• Roast in preheated 450F oven until tender, about 10 minutes.
• Let cool; discard garlic& thyme.
• This may be refrigerated for up to 3 days.
• VINAIGRETTE: Whisk vinegar with mustard.
• Slowly drizzle in the oil, whisking continuously, until emulsified.
• Whisk in seasonings.
• This can be made ahead& refrigerated for up to 3 days.
• ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
• Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS

Steps:

• Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
• Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
• Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.