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.
Nutrition Facts : Calories 390 kcal, Carbohydrate 10 g, Protein 12 g, Fat 36 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 4 mg, Sodium 37 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MUSHROOM AND FRESH HERB SALAD
Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves four
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 202 milligrams, Sugar 2 grams
ROASTED MUSHROOM AND HERB SALAD
A mix of herbs brightens savory, woodsy, and earthy roasted mushrooms in this light but satisfying dish. If you can't find maitake mushrooms, use shiitake or, even better, chanterelles. Serve the salad with some good crusty bread on the side.
Provided by Emily Peterson
Categories Lunch
Yield 2 to 3
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 to 3, Calories 740 kcal, Fat 650 kcal, SaturatedFat 10 g, TransFat 73 g, Carbohydrate 20 g, Sugar 6 g, Fiber 7 g, Protein 10 g, Sodium 410 mg, UnsaturatedFat 61 g
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Provided by Chris Morocco
Categories Bon Appétit Herb Barley Vegetarian Thanksgiving Side Kid-Friendly Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
- Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
- Just before serving, top with fried shallots and more shaved Parmesan.
- Do ahead
- Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
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.
HERBED GRAIN SALAD WITH MUSHROOMS, HAZELNUTS AND PEARS
Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.
Provided by Julia Moskin
Categories grains and rice, salads and dressings, main course, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Stir in barley and return to a boil. Reduce the heat and cook at a gentle boil until tender but not mushy, 30 to 40 minutes. (Different grains will cook at different rates.)
- Make the dressing: In a food processor, combine the greens, dill and garlic and process until finely chopped, scraping down the bowl as needed. Add the whole nuts and pulse a few times to coarsely chop. While the motor is running, add the 3/4 cup oil gradually in a slow stream and process until smooth. Add the vinegar, 2 teaspoons salt, 1/2 teaspoon pepper (12 to 16 grinds), and mix. Taste and adjust the seasonings with vinegar, oil, salt and pepper. It should taste bright and rich.
- Cook the mushrooms: In a wide, medium-size pot, combine the mushrooms and 1/2 cup water. Bring to a boil and cook until the liquid evaporates, about 10 minutes. Stir in the 2 tablespoons oil and cook, stirring occasionally, until mushrooms are completely cooked through and well browned, 5 to 10 minutes more. (The mushrooms will shrink quite a bit.) Remove from the heat and sprinkle with salt.
- When the barley is cooked, drain it well and return to the pot. Let cool until warm, stirring occasionally. (If the dressing is added when the grains are too hot, it will turn brown and taste "cooked.") Stir in a little oil if needed to prevent sticking. Stir in dressing and set aside, stirring occasionally, to let the grains absorb the dressing, at least 10 minutes.
- When ready to serve, taste the barley and season again. Gently mix in mushrooms, pear and chopped nuts. Transfer to a serving bowl, garnish with lots of dill, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 224 milligrams, Sugar 4 grams
MUSHROOM AND HERB SALAD
A simple colourful salad that has been a favourite for sometime. Quantities can vary acoording to your tastes.
Provided by Tryntje
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms, spring onions carrots parsley,chives and sprouts in a bowl.
- Combine dressing ingredients together, shake well and add to mushrooms etc.
Nutrition Facts : Calories 209, Fat 18.5, SaturatedFat 2.6, Sodium 22.2, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 4.8
SUMMERY MUSHROOM & TRUFFLED HERB SALAD
A drizzle of truffle oil turns mushrooms on toast into an elegant starter, says associate food editor Barney Desmazery
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.53 milligram of sodium
HERB-ROASTED MUSHROOMS
My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SHREDDED CABBAGE MUSHROOM AND HERB SALAD
Make and share this Shredded Cabbage Mushroom and Herb Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine oil, soy sauce, salt and green chilli in a bowl.
- Add mushrooms and stir to combine.
- Set aside for 5 minutes.
- Place remaining ingredients in a large bowl and toss to combine.
- Add mushroom mixture stir and serve.
Nutrition Facts : Calories 157.4, Fat 14.5, SaturatedFat 2, Sodium 582.8, Carbohydrate 6, Fiber 1.7, Sugar 3.1, Protein 2.7
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