Pickled Mushroom And Chickpea Salad Recipes

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PICKLED MUSHROOM SALAD



Pickled Mushroom Salad image

This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.

Provided by Tejal Rao

Categories     brunch, dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
1/2 cup grapeseed oil
2 teaspoons kosher salt
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 piece star anise
1 clove garlic, peeled and finely grated
1 handful cilantro, roughly chopped
1 handful dill sprigs
1 rib celery heart, thinly sliced, plus leaves
3 tablespoons sugar
1/4 cup sherry vinegar
Bread
Crème fraîche, to serve

Steps:

  • Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
  • While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
  • When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams

PICKLED MUSHROOMS



Pickled Mushrooms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

PICKLED MUSHROOM AND CHICKPEA SALAD



PICKLED MUSHROOM AND CHICKPEA SALAD image

Categories     Salad     Bean     Mushroom     Side     Marinate     Quick & Easy     Healthy

Yield 6 people

Number Of Ingredients 16

Mushrooms:
3 cups dry white wine
1 cup white wine vinegar
2 garlic cloves, peeled
2 bay leaves
1 teaspoon whole black peppercorns
fine sea salt
3 cups white button mushrooms, stems trimmed and wiped clean
1 cup extra virgin olive oil
Chickpeas:
1½ cups dried chickpeas, soaked overnight or for at least 6 hours in cold water to cover
fine sea salt
1 fresh rosemary sprig
2 garlic cloves
¾ cup halved cherry tomatoes
freshly ground black pepper

Steps:

  • Pour the wine and vinegar into a flameproof casserole. Add the garlic, bay leaves, and peppercorns. Season with salt and bring to a boil over high heat. Lower the heat and simmer for about 10 minutes. Lower the mushrooms into the liquid, raise the heat, return the liquid to a boil, and cook for 2 minutes. Remove the mushrooms from the liquid using a slotted spoon and let them dry on a clean towel. Drain the cooking liquid and reserve the solids. When dry, transfer the mushrooms to a glass jar. Add the reserved bay leaves, peppercorns, and garlic. Fill the jar with olive oil until the mushrooms are completely covered, then seal the jar and store it in the refrigerator. The mushrooms will be ready to serve after they have been infused for 24 hours but will gain more flavor over a few days. Drain the chickpeas. Transfer them to a pot and cover by twice their volume with cold water. Generously salt the water and add the rosemary and garlic. Bring to a boil over high heat, then lower the heat and simmer for about 1 hour, until cooked through but still firm. Remove from the heat and allow the chickpeas to cool in the cooking liquid, then drain them. Pick out and discard the garlic and rosemary sprig. Assembly: Transfer the drained chickpeas to a bowl. Remove the mushrooms from the oil and add them to the bowl along with the cherry tomatoes. Toss with 2 teaspoons of the oil from the jar, season with salt and pepper, and toss thoroughly but gently. VINO This light dish calls for the smoothest of all Piemontese wines, a Dolcetto. Either a young or an aged one will work well here.

CURRIED CHICKPEA SALAD PITAS



Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

  • Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
  • Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
  • Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS



Beet Salad with Pickled Mushrooms and Caramelized Shallots image

This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.

Provided by Olia Hercules

Categories     Easter     Salad     Beet     Mushroom     Vinegar     Honey     Garlic     Shallot     Tarragon     Ukraine     Wheat/Gluten-Free     Vegetable     Vegetarian     Side

Yield 8-10 servings

Number Of Ingredients 10

4 lb. beets (from about 3 large bunches)
1 1/2 tsp. kosher salt, plus more
1/2 cup extra-virgin olive oil, divided
8 oz. wild mushrooms, sliced
6 Tbsp. sherry vinegar or raspberry vinegar
1 Tbsp. honey
2 garlic cloves, finely grated
6 shallots, halved, thinly sliced lengthwise
2 Tbsp. coarsely chopped tarragon
Freshly ground black pepper

Steps:

  • Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
  • Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
  • Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
  • Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
  • Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.

RUSSIAN MUSHROOM SALAD



Russian Mushroom Salad image

A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.

Provided by OOB

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 potatoes
1 tablespoon butter
4 cups chopped mushrooms
4 hard-boiled eggs, peeled and diced
2 red onions, finely chopped
1 cup mayonnaise, or to taste
1 cup finely chopped pickles
1 cup finely chopped cornichons

Steps:

  • Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
  • Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
  • Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g

PICKLED MUSHROOMS WITH GARLIC



Pickled Mushrooms with Garlic image

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

Steps:

  • In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD



Crispy Chickpea Pancakes With Roasted Mushroom Salad image

Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.

Provided by Tejal Rao

Categories     dinner, lunch, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 12

1 cup warm water, plus more as needed
1 cup chickpea flour
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 small head radicchio
1/2 tablespoon sherry vinegar
Pinch of flaky sea salt, such as Maldon
Few grinds of black pepper

Steps:

  • Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
  • Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
  • Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
  • Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

PICKLED MUSHROOMS



Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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From patijinich.com


CURRIED CHICKPEA SALAD (15 MINUTES) - JESSICA IN THE KITCHEN
2021-03-04 Instructions. Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
From jessicainthekitchen.com


CHICK PEA SALAD WITH ARTICHOKES - CARRIE’S EXPERIMENTAL KITCHEN
2012-05-08 For this recipe you’ll need chick peas, marinated artichoke hearts, sun dried tomatoes, parsley, lemon, EVOO, Kosher salt and black pepper. Mix all ingredients together in a bowl and refrigerate until ready to serve. This Chick Pea Salad with Artichoke Hearts and Sun Dried Tomato Salad was delicious and very filling.
From carriesexperimentalkitchen.com


CHICKPEA PASTA WITH MUSHROOMS & KALE RECIPE - EATINGWELL
Step 1. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain. Advertisement. Step 2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the ...
From eatingwell.com


CHICKPEA CHOPPED SALAD - CLEAN FOOD CRUSH
2021-08-04 Chop the bell peppers, dice the onion and cucumbers, halve the tomatoes, and finely chop the parsley. Rinse and drain your chickpeas. In a large serving bowl add all of your prepared ingredients. In a small jar add all the dressing ingredients and vigorously shake to combine, or whisk ingredients really well in a small bowl.
From cleanfoodcrush.com


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