Gruyere And Mushroom Pasta Salad Recipes

GRUYERE AND MUSHROOM PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
• Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
• Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

GRUYERE AND MUSHROOM TARTS

Steps:

• Preheat oven to 325 degrees F.
• In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
• In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
• Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Steps:

• Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
• If desired, rub one side of each slice of bread with the cut clove of garlic.
• Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
• Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

GRUYERE AND MUSHROOM PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
• Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
• Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

INSALATA FESTIVAL (SALAD WITH GRUYERE AND MUSHROOMS)

Steps:

• Heat the butter in a skillet and saute the mushrooms lightly.
• Add the onion, thyme, basil, chervil, and cayenne and cook for a few more minutes, stirring.
• Season with salt and pepper, remove and chill.
• Toss the chilled mushrooms with celery, cheese, olives, lemon juice, and 1 TBS of chopped parsley.
• Add the sliced truffles and toss again.
• Cover and refrigerate for at least 1 hour to chill and to marinate.
• When ready to serve, place the large lettuce leaves open on each plate.
• Divide the mushroom mixture equally among the chilled plates on top of the lettuce leaves.
• Then prepare Al Limone: Place lemon juice, cayenne, mustard, and chervil in a small, high-sided bowl and whisk to combine.
• Begin adding oil, drop by drop, while whisking constantly to form an emulsion.
• Continue adding the oil until all is used.
• Season with salt and pepper and drizzle a teaspoon or so of dressing over each salad filled lettuce leaf.
• Garnish with chopped parsley.