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.
MUSHROOM BARLEY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
- Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.
RADISH AND MUSHROOM SALAD WITH PARSLEY
Categories Salad Dairy Leafy Green Herb Mushroom Vegetable Vegetarian Quick & Easy Low Sodium Wheat/Gluten-Free Radish Summer Sour Cream Parsley Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.
PARSLEY, CABBAGE, AND MUSHROOM SALAD
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add remaining ingredients and toss just before serving.
ITALIAN MUSHROOM AND CELERY SALAD
Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.
Provided by Martha Rose Shulman
Time 5m
Yield Serves 4
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS
Steps:
- Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
- Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
- Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1062 milligrams, Sugar 11 grams, TransFat 0 grams
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