GRUYERE AND MUSHROOM PASTA SALAD
I created this recipe as I was using up leftover ingredients, and it was a delicious surprise! The dressing gives it just the right amount of tanginess, while the Gruyere, mushrooms, arugula, and dill combine for a mouthwatering flavor!
Provided by jkoltov
Categories Salad Pasta Salad
Time 2h25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 22.3 mg, Fat 21.8 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 460.8 mg, Sugar 3.7 g
MUSHROOM AND PECORINO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD
Provided by Suzanne Goin
Categories Mushroom Onion Appetizer Bake Sauté Dinner Lunch Ricotta Fall Tarragon Chive Sour Cream Parsley Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 19
Steps:
- For tart:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- Meanwhile, prepare salad:
- Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
- Cut tart into rectangles. Transfer to plates. Garnish with herb salad.
INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Salad Grains Rice Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
- Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
JIMMY BRADLEY'S SALAD WITH GRUYèRE
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. "I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, 'Yeah, man, I want some of that right now, and then we'll figure out the rest of the meal." Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.
Provided by Sam Sifton
Categories salads and dressings, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
- Meanwhile, fry bacon until crisp. Drain on paper towels.
- Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
- Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
- Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
- Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams
MIXED MUSHROOM SALAD (INSALATA DI FUNGHI MISTI)
A platter of mushroom salad entices withlayers of bright flavor -- slicedmushrooms (cremini, shiitake,or other types you enjoy), peppery arugula and bitter radicchio, and salty Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together lemon juice, herbs, salt, and 1/2 teaspoon pepper. Whisk in oil. Reserve 1 tablespoon dressing; set aside. Toss the remaining dressing with the mushrooms in a large bowl; set aside.
- Toss together arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with Parmesan cheese, and drizzle with oil. Season with pepper.
WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Quick & Easy Spring Swiss Cheese Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
- Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.
INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)
I saw this recipe in the Observer Food Monthly supplement and thought it looked so good that I had to post it here for safekeeping and to share.
Provided by -Sylvie-
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the beans for 6-8 minutes until tender.
- Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
- Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
- Can be served warm or cold.
Nutrition Facts : Calories 635.3, Fat 16.4, SaturatedFat 2.3, Sodium 37.1, Carbohydrate 101.4, Fiber 33.8, Sugar 6, Protein 25.4
MUSHROOM AND FENNEL SALAD
Provided by Enid Nemy
Categories salads and dressings
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinate mushrooms in red wine vinegar and oregano for 1 hour.
- Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
- Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.
- Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 4 grams
INSALATA FESTIVAL (SALAD WITH GRUYERE AND MUSHROOMS)
This is from La Vera Cucina Italiana by Donaldo Soviero. Every recipe in his book is classic Italian. This salad is the one he calls the most elegant with a wonderful combination of mushrooms, cheese, celery, olives, and truffles (optional).
Provided by Penny Stettinius
Categories Salad Dressings
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 361.9, Fat 33.5, SaturatedFat 11.9, Cholesterol 50.7, Sodium 196.6, Carbohydrate 5.1, Fiber 1.3, Sugar 1.8, Protein 12.4
More about "insalata festival salad with gruyere and mushrooms recipes"
INSALATA RUSSA (PARTY TIME – RUSSIAN SALAD) - ALL …
From allthingssicilianandmore.com
GRUYèRE CAESAR SALAD WITH MUSHROOMS • DELICIOUS FROM …
From deliciousfromscratch.com
MALTESE GARDEN SALAD (INSALATA) - INTERNATIONAL CUISINE
From internationalcuisine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOME COOKING: INSALATA DI RISO (ITALIAN RICE SALAD)
From lacucinaitaliana.com
INSALATA - SALAD, ITALIAN STYLE — TWO PARTS ITALY
From twopartsitaly.com
ALSATIAN HAM-AND-GRUYèRE SALAD RECIPE - FOOD & WINE
From foodandwine.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
GRUYèRE, HAM AND MUSHROOM SALAD - READER'S DIGEST ASIA
From rdasia.com
ALPINE MUSHROOMS, CELERY, AND GRUYèRE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OPEN FACED TURKEY BURGERS WITH GRUYERE, MUSHROOMS & ARUGULA …
From recipezazz.com
CAPRESE SALAD (INSALATA CAPRESE) - MY DOMINICAN KITCHEN
From mydominicankitchen.com
GRUYERE AND MUSHROOM PASTA SALAD - SIDE DISH RECIPES
From fooddiez.com
GRUYERE AND MUSHROOM PASTA SALAD | RECIPESTY
From recipesty.com
THE BEST RECIPES GRUYERE AND MUSHROOM PASTA SALAD
From recipesfoodlifeafter.blogspot.com
THE BEST RECIPES GRUYERE AND MUSHROOM PASTA SALAD
From allbesttastyrecipes.blogspot.com
INSALATA RUSSA (RUSSIAN SALAD ITALIAN STYLE ... - MEMORIE DI ANGELINA
From memoriediangelina.com
MUSHROOM-GRUYERE WAGYU BURGERS WITH STRAWBERRY AND …
From sunbasket.com
OPEN FACED TURKEY BURGERS WITH GRUYERE, MUSHROOMS & ARUGULA …
From recipezazz.com
GRUYERE AND MUSHROOM PASTA SALAD | RECIPE | RISOTTO DISHES, …
From pinterest.com
RECIPE | SAFEWAY
From safeway.com
GRUYERE AND MUSHROOM PASTA SALAD | RECIPE | MUSHROOM PASTA, …
From pinterest.com
SAUTéED MUSHROOM SALAD WITH CRISPY PROSCIUTTO, BLISTERED …
From pinterest.ca
CREAMY MUSHROOM AND GRUYERE CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GRUYERE AND MUSHROOM PASTA SALAD - PLAIN.RECIPES
From plain.recipes
GRUYèRE FONDUE SALAD WITH ROASTED POTATOES & MUSHROOMS
From ahintofrosemary.com
INSALATA CAPRESE - TRADITIONAL ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
SAUTéED MUSHROOM SALAD WITH CRISPY PROSCIUTTO, BLISTERED …
From ericajulson.com
INSALATA CAPRESE OR TOMATO, BASIL, AND MOZZARELLA SALAD
From christinascucina.com
A NEAPOLITAN CHRISTMAS: INSALATA DI RINFORZO (CAULIFLOWER AND …
From memoriediangelina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love