Italian Mushroom Salad Recipes

ITALIAN MUSHROOM AND CELERY SALAD

Steps:

• Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

ITALIAN MUSHROOM SALAD

Steps:

• Shake together oil, vinegar, lemon juice, salt and pepper.
• Pour over very thinly sliced mushrooms.
• Toss lightly until mushrooms are thoroughly coated.
• Cover and refrigerate at least 1 to 2 hours, or overnight if preferred.
• To serve, place drained mushrooms on lettuce, endive, or watercress.
• Garnish with green onion, chives, or anchovies.

ITALIAN MUSHROOM SALAD

Steps:

• Arrange first four ingredients in a shallow glass pan.
• Combine salad dressing ingredients in a jar with a lid; shake very well and pour over vegetables.
• Cover and refrigerate for an hour.
• Drain dressing into salad cruet.
• Toss vegetables and arrange on chilled plates lined with mixed salad greens.
• Serve with extra dressing to pass.

MUSHROOM AND PECORINO SALAD

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.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

ITALIAN MUSHROOM SKILLET

Steps:

• Cook beef, onion, mushrooms and garlic in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
• Stir in pizza sauce, pasta, water, sugar and Italian seasoning. Heat to boiling; reduce heat.
• Cover and simmer about 20 minutes, stirring frequently, until pasta is tender. Sprinkle with cheese. Cover and simmer about 2 minutes or until cheese is melted.

ITALIAN MUSHROOMS

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

MARINATED ITALIAN SALAD

Steps:

• In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

ITALIAN SPINACH AND MUSHROOM SALAD

Steps:

• In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently.

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

CLASSIC ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.