Three Mushroom Salad Recipes

THREE MUSHROOM SALAD

Steps:

• Wipe mushrooms with a damp cloth.
• Slice ends off each stem and cut into thick slices vertically.
• Sprinkle with lemon juice.
• Layer mushrooms and room temperature potatoes in a salad bowl.
• Blend mustard powder, red wine vinegar and olive oil together until creamy.
• Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
• Add dollops of mayonnaise to the completed salad.

FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.

MUSHROOM SALAD

Steps:

• Toss 1 pound thinly sliced button mushrooms with 3 tablespoons lemon juice, 2 tablespoons olive oil and 2 tablespoons each chopped parsley, dill and chives in a bowl. Season with salt and pepper.

PORTOBELLO MUSHROOM SALAD

Steps:

• Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

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.

COOKED MUSHROOM SALAD

Steps:

• Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

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.