Mushroom And Cheddar Fritatta And Arugula Side Salad Recipes

ARUGULA AND MUSHROOM SALAD

Arugula and Mushroom Salad image

Provided by Valerie Bertinelli

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

Steps:

Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

MUSHROOM, CHEDDAR, AND TOAST FRITTATA

Mushroom, Cheddar, and Toast Frittata image

Thick cubes of bread make this dish feel like an inside-out egg sandwich.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 40m

Number Of Ingredients 8

Ingredients

10 large eggs, lightly beaten
1/4 cup whole milk
Coarse salt and pepper
2 tablespoons unsalted butter, divided
2 slices sourdough bread, cut into 3/4-inch cubes
1/2 pound button mushrooms, trimmed and sliced
6 scallions, thinly sliced, white and green parts separated
1/2 cup shredded cheddar (1 1/2 ounces)

Steps:

Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

Nutrition Facts : Calories 446 g, Fat 28 g, Fiber 2 g, Protein 25 g, SaturatedFat 11 g

MUSHROOM-CHEDDAR FRITTATA

Mushroom-Cheddar Frittata image

This American-style vegetarian frittata uses cheddar instead of Parmesan and is spiced up with a dash of mustard and hot-pepper sauce.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 package (10 ounces) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2-inch pieces
1 tablespoon olive oil
Coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1/4 teaspoon hot-pepper sauce
1 cup shredded white cheddar
1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

Steps:

Preheat oven to 400 degrees. In a 9-inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast for 20 minutes, tossingonce.
Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot-pepper sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in cheddar and broccoli.
Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, 45 to 50 minutes.

WARM MUSHROOM & ARUGULA SALAD

Warm Mushroom & Arugula Salad image

While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.

Provided by My Food and Family

Categories Fall 2019

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1 small head radicchio, chopped (about 1-1/2 cups)
1 pkg. (5 oz.) baby arugula, divided
1/2 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. baby bella mushrooms, sliced, divided
6 large portobello mushrooms, gills removed, mushroom caps sliced
1/4 tsp. garlic powder
1/3 cup walnut halves, toasted
1/4 cup dried cherries

Steps:

Toss radicchio with half the arugula in large bowl.
Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
Cover platter with remaining arugula; top with salad.
Sprinkle with nuts and cherries.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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