ROASTED MUSHROOM, TOMATO AND HERB SALAD
This simple salad enhances the taste of roasted mushrooms with fresh herbs and the acidity of juicy tomatoes.
Provided by Adapted from
Yield 6
Number Of Ingredients 13
Steps:
- 1 For the mushrooms: Preheat the oven to 400 degrees
- 2 Line a rimmed baking sheet with parchment paper
- 3 Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly
- 4 Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned
- 5 Let cool; wipe out your mixing bowl
- 6 For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl
- 7 Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil
- 8 Season lightly with salt and pepper
- 9 Toss gently to incorporate
- 10 Taste, and add more salt and/or pepper, as needed
Nutrition Facts : Calories 160 calories, Fat 15 g, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g
CHUNKY MUSHROOM AND TOMATO SALAD
We have family get-togethers frequently throughout the year, and I'm always looking for a new dish to take along. This super salad has become my trademark.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.
Nutrition Facts : Calories 124 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
WARM MUSHROOM SALAD STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
- Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
- Divide the warm salad among the 4 tomato halves and serve.
SIMPLE MARINATED MUSHROOM SALAD
Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY TOMATO AND MUSHROOM SALAD
Yield serves 8-10
Number Of Ingredients 6
Steps:
- Cut the cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine the tomatoes and mushrooms in a salad bowl; pour on the dressing, and toss.
ROASTED MUSHROOM AND POTATO SALAD
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g
MUSHROOM, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the pan over medium low heat then add 2 tablespoons olive oil.
- Add the onions and brown slowly until tender and golden, about 10 minutes.
- Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
- Add tomatoes and continue to cook until soft, 10-15 minutes.
- Season with salt and pepper and serve.
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
ITALIAN MUSHROOM AND CELERY SALAD
Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.
Provided by Martha Rose Shulman
Time 5m
Yield Serves 4
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams
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5/5 (1)Category Side DishesCuisine AmericanTotal Time 15 mins
- Trim the stems from the mushrooms and reserve for another use. Cut the caps into 1/8-inch thick slices and place them in a large colander over a bowl.
- Add the tomatoes and season to taste with salt and pepper. Set the mixture aside for 20 minutes, stirring every few minutes. This allows the mushrooms and tomatoes to give off some of their excess moisture.
- While the mushrooms stand, make the dressing by whisking the olive oil, red wine vinegar, mustard and garlic together in a separate bowl. Stir in a dash of hot sauce if desired.
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