Mushroom And Fresh Herb Salad Recipes

MUSHROOMS AND HERBS SALAD

Steps:

• Clean the mushroom and cut the stem to be even with the cap. Finely slices them either with a mandolin or knife.
• In a bowl mix together yogurt with garlic, ginger, lemon juice, parsley, olive oil, salt, and pepper.
• In a plate or large low rim bowl place the mushrooms and add the yogurt mixture to it. Mix well and serve immediately and sprinkle the chives over the dish.

ROASTED MUSHROOM AND HERB SALAD

Steps:

• Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the mushrooms with 1/2 cup of the oil. Season well with salt and pepper. Reserving the bowl, transfer the mushrooms to a large rimmed baking sheet, spread in an even layer, and roast for 20 minutes, tossing once, until the mushrooms are fragrant and beginning to brown.
• In the reserved bowl, combine the vinegar and mustard. Whisk well, and then slowly whisk in the remaining 1/2 cup oil.
• Let the mushrooms cool slightly on the baking sheet. Then, using a slotted spoon, transfer them to the bowl. Add the parsley, basil, dill, and arugula. Gently toss to combine, and serve warm or at room temperature.

MUSHROOM AND FRESH HERB SALAD

Steps:

• Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
• Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.

WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD

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.

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

FRESH MUSHROOM SALAD

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

MUSHROOM AND HERB SALAD

Steps:

• Combine mushrooms, spring onions carrots parsley,chives and sprouts in a bowl.
• Combine dressing ingredients together, shake well and add to mushrooms etc.

SUMMERY MUSHROOM & TRUFFLED HERB SALAD

Steps:

• Tip the vinegar into a shallow pan of boiling water, poach the eggs, then set aside in a bowl of iced water. Heat half the oil in a frying pan, fry the bread until golden on each side, then rub with the whole garlic clove.
• Reheat the pan until really hot, add the rest of the oil, throw in the mushrooms, then fry for 2-3 mins. Add the chopped garlic, broad beans and lemon juice, then set aside. Reheat the eggs briefly in the cooking water, then toss most of the herbs through the mushrooms.
• To serve, put a slice of toast on each plate, spoon over mushrooms and top with an egg. Drizzle with truffle oil, scatter with the rest of the herbs, then finish with black pepper.

HERB-ROASTED MUSHROOMS

Steps:

• Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

LEMON-FRESH MUSHROOM SALAD FOR 2

Steps:

• Place mushrooms in glass dish.
• Pour marinade, below on mushrooms, cover and refrigerate up to 12 hours.
• Place lettuce wedge with tomato slice on each salad plate and top with mushrooms and small amount of marinade.
• Lemon-Herb Marinade:.
• 1/4 cup oil.
• 1/4 cup freshly squeezed lemon juice.
• 1 teaspoon seasoned salt.
• 1/4 teaspoon marjoram, basil or oregano.
• 1/8 teaspoon sugar.
• 1/8 teaspoon garlic salt.
• Dash pepper.
• Shake all ingredients together in tightly covered jar.