MUSHROOM BROCCOLI SALAD
Perfect salad for potlucks or parties.
Provided by cookiecrumbles3
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
- Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
- Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
- Pour mayonnaise mixture over vegetables; toss to coat.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 23.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 280.3 mg, Sugar 10.5 g
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
SALAD WITH MUSHROOMS AND BLACK TRUFFLE
Steps:
- Wash white sparrow-grasses well. Sharpen the points and cut the stalks. Wash and clean the butcher's broom, discarding the toughest part. Whiten with the points of sparrow-grasses in hot salted water for about 2 minutes. Cool in ice water. For vinaigrette: melt salt in the peaches with vinegar, add pepper; flavor with extra virgin olive oil. Finely slice summer truffle. Cut the scallion into cubes. Flavor in a bowl with vinaigrette all of the following; the points of the sparrow-grasses, the butcher's broom, uncooked stalks, slices of truffle and summer truffle, savory, fennel beard and wild fennel. Place salad in the middle of the plates; garnish with berries and little branches of butcher's broom.
WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE
Provided by Bobby Flay
Number Of Ingredients 15
Steps:
- Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
- Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.
FETA GARLIC SALAD WITH MUSHROOMS
A simple salad I mixed up, reminiscent of a Caesar salad but with a kick of garlic and feta.
Provided by teacupped_mouse
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
- Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 367 calories, Carbohydrate 7 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 10 g, Sodium 2261.6 mg, Sugar 3.6 g
WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl. Slowly whisk in the truffle oil. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.) Season to taste with salt and pepper.
- To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
- In a skillet over medium heat, melt the butter and cook until it just begins to turn brown. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender. Add the shallots and remove from heat. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives. Season with salt and pepper.
- In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 422 milligrams, Sugar 3 grams, TransFat 0 grams
FRIED EGGS WITH FORAGED MUSHROOMS AND BLACK TRUFFLE SALT
Mushrooms, noble as they may be, are not proud creatures. Poking their heads up from the loam, they stand humbly with a prepossessing calm that more or less begs us to pluck them. Fresh eggs, once you face off the fierce gaze of the hen and pull them from under her warm breast, are similarly good-natured, understated and half-smiling like the oval face of a Modigliani portrait. But dress the egg and the mushroom with a pinch of black truffle and the two rise up, swell with pride, and regale you with their tales of farm and forest.
Yield serves 2
Number Of Ingredients 9
Steps:
- Heat the oil in a medium-large skillet over medium-high heat. Add the onion and sauté until slightly softened, about 3 minutes. Add the mushrooms and sauté until tender, about 4 minutes. Stir in the parsley, a pinch of truffle salt, and a grinding of pepper. Transfer to a bowl and keep warm.
- Wipe out the skillet and put over medium heat. Add the butter to the pan and cook until melted and foamy. Crack the eggs into the hot butter and fry until the whites are almost completely set and the yolks are still runny, 2 to 3 minutes. Turn with a spatula, if desired.
- Serve by putting a piece of toast on each of two plates. Spoon the mushrooms over the toast. Top with the eggs and season the eggs with the remaining pinch of salt, and some pepper, if you want.
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
BLACK TRUFFLE SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring the water to a boil, cover the pan, reduce the heat to low and boil the potatoes gently for about 15 to 18 minutes, until tender. Drain the potatoes and set them aside until cool enough to handle, then peel them and cut them into 1/2-inch slices.
- In a small bowl, make the dressing by combining the garlic, walnut oil, peanut oil, vinegar, salt and pepper. Place the lettuce in a large bowl and toss it with 2 to 3 tablespoons of the dressing. Divide the lettuce among 6 plates.
- Toss the remainder of the dressing with the lukewarm potato slices and divide the potatoes among the six plates, mounding them in the center of the lettuce. Using a vegetable peeler or truffle slicer, shave the truffles on top of the potatoes, covering the entire surface. Sprinkle any remaining dressing over the truffles and serve immediately.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 17 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 1 gram
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