Mushroom Salan Recipes

BEST MUSHROOM SALAD RECIPE YOU WILL EVER MAKE!

Steps:

• Rinse and slice mushrooms.
• Fill a medium pot with some water and add sliced mushrooms in it. Bring it to a boil and let them boil for 15 minutes, then remove from heat.
• Meanwhile, slice pickles, chop dill, lettuce and onion and put them in a large bowl. Add corn, seasonings and mayo.
• Strain mushrooms and put them in the bowl.
• Mix well and serve.
• Can be served both warm and cold.

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.

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

SIMPLE MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

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 SALAN

Steps:

• Pressure cook onions and grind it with ginger, garlic and keep aside.
• Grind tomato keep aside.
• Roast cinnamon cloves cardamom and grind it along with sesame seeds, groundnut, coconut, curd and keep aside.
• Cut mushrooms into chunks in little oil fry them till all the water disappears. keep this aside.
• In a pan, put the remaining oil. add curry leaves, slightly slit green chillies. Add ground onion and tomato. Add chilli powder turmeric powder, fry till oil appears. add ground coconut paste, mushroom and water or mushroom stock to required consistency. Put salt, close it with lid and cook in medium flame till gravy consistency. put coriander and serve with rotis variety rice and bread.

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
• Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
• Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
• Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
• Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
• Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
• Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
• Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
• Enjoy!

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.

BALSAMIC-MARINATED MUSHROOM SALAD

Steps:

• Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
• Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
• Sprinkle with fresh parsley just before serving.

SAGE'S MUSHROOM SALAD

Steps:

• Squeeze lemon over mushrooms in large bowl.
• Whisk mustard and yolk in another bowl; blend in water and vinegar.
• Whisk in oil in thin stream; season to taste with salt and pepper.
• Stir in cheese,chives and pimiento.
• Pour over mushrooms and toss well.