Spring Salad With Mushroom Dirt Recipes

SPRING SALAD WITH MUSHROOM ''DIRT''

Steps:

• For the salad: Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add fava beans to boiling water and cook until crisp-tender; drain and transfer to ice-water bath to cool. Drain and transfer to a large bowl. Repeat process with fiddleheads and carrots. Repeat process with snap peas; when snap peas have cooled, trim ends and slice open. Transfer fiddleheads, carrots, and snap peas to bowl with fava beans. Add radishes and golden beets; set aside.
• Prepare an ice-water bath. Place morels in a large bowl and add enough cold water to cover; stir and remove morels from water; repeat process, changing water, until water runs clean. Transfer morels to a medium nonreactive bowl. Place sherry-wine vinegar, 1/2 cup water, 1 teaspoon salt, pickling spice, and sugar in a medium saucepan and bring to a simmer over medium heat. Strain vinegar mixture over morels and set bowl in ice-water bath to cool. Remove from ice-water bath and cover until ready to use.
• Prepare an ice-water bath. In a medium saucepan, toast coriander, bay leaves, and pepper over low heat. Add wine and cook until reduced by half. Add vegetable stock, olive oil, lemon juice, thyme, and asparagus; place a parchment paper round over asparagus to keep submerged. Bring to a simmer and cook until asparagus is tender, about 20 minutes. Remove from heat and place saucepan directly in ice-water bath; let asparagus cool in liquid. When asparagus has cooled, cut each into 4 equal pieces; return asparagus pieces to cooking liquid and set aside.
• Make the zucchini marmalade: Place squash, sugar, and salt in a small saucepan over low heat; cook, stirring occasionally, about 30 minutes. Remove from heat and let cool.
• Make the elderflower vinaigrette: In a small bowl, whisk together oil, vinegar, and elderflower cordial; season with salt and set aside.
• To serve: Place a spoonful of mushroom "dirt" down the center of each of 4 rectangular serving plates. Add morels and asparagus to bowl with vegetables; drizzle with elderflower vinaigrette and toss to combine. Divide vegetable mixture evenly among plates; garnish each with a fennel chip. Garnish each plate with a dollop of marmalade; add herbs, flowers, and lettuces and serve.

SPRING SALAD WITH MUSHROOM ''DIRT''

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/348792/spring-salad-mushroom-dirt

MUSHROOM AND FRESH HERB SALAD

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.

MUSHROOM ''DIRT''

Steps:

• Place mushroom pieces on the tray of a dehydrator with enough room to allow for generous airflow between pieces. Dehydrate, according to manufacturer's directions, at 135 degrees for 12 hours, occasionally rotating trays from top to bottom.
• Transfer dehydrated mushrooms to a spice grinder and grind to a fine powder.
• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat; set aside.
• Place ground mushrooms, both flours, cocoa powder, sugar, salt, and porcini powder in the jar of a blender; blend until a powder is formed, about 2 minutes. Sift mushroom mixture into a medium bowl; set aside.
• In a medium saucepan, melt butter with walnut oil over medium heat; whisk to combine. Whisk butter mixture into mushroom mixture; spread on prepared baking sheet and transfer to oven. Bake for 5 minutes; rotate baking sheet and bake for 5 minutes more. Remove from oven and let cool completely.

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!

SPRING SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
• Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.