Warm Mushroom Salad With Pancetta Recipes

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WARM MUSHROOM SALAD



Warm Mushroom Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

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 SPINACH SALAD WITH PANCETTA DRESSING



Warm Spinach Salad with Pancetta Dressing image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

10 ounces fresh baby spinach, stems removed
1/2 medium red onion, thinly sliced
2 tablespoons olive oil
8 ounces white mushrooms, sliced
Kosher salt
6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2 ounces pine nuts, toasted (about 1/3 cup)

Steps:

  • Combine the spinach and red onions in a large bowl.
  • Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
  • In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
  • To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
  • Serve in a salad bowl, garnished with pine nuts.

WARM MUSHROOM SALAD



Warm Mushroom Salad image

A blend of mushrooms, sun-dried tomatoes and salad greens make for a pretty presentation on a platter. The recipe comes from our home economists.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 9

1 jar (7 ounces) oil-packed sun-dried tomatoes
1 package (8 ounces) sliced fresh mushrooms
1 package (5 ounces) sliced fresh shiitake mushrooms
1 small red onion, sliced
3 tablespoons butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 packages (10 ounces each) spring mix salad greens
1 cup crumbled goat cheese

Steps:

  • Drain tomatoes, reserving oil mixture. Cut tomatoes into thin strips; set aside. In a large skillet, saute mushrooms and onion in butter and olive oil for 5 minutes or until mushrooms are browned. Stir in the vinegar, reserved tomatoes and oil mixture. Bring to a boil. Reduce heat to low; cook for 10 minutes., Arrange salad greens on a platter; top with mushroom mixture and cheese.

Nutrition Facts : Calories 128 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 136mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

WARM MUSHROOM AND STILTON SALAD



Warm Mushroom and Stilton Salad image

Categories     Salad     Cheese     Mushroom     Appetizer     Sauté     Blue Cheese     Fall     Spring     Lettuce     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 ounces pancetta
3 large shallots
1 pound fresh chanterelle mushrooms
2 ounces Stilton
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon plus 2 teaspoons Sherry wine vinegar
1 4- to 5-ounce bag Bordeaux lettuce mix

Steps:

  • Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
  • Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.

WARM MUSHROOM SALAD WITH PANCETTA



Warm Mushroom Salad with Pancetta image

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

Provided by nicchik

Categories     Green Salads

Time 55m

Yield 4

Number Of Ingredients 13

8 thick slices pancetta
3 tablespoons olive oil
12 shiitake mushrooms, sliced
15 crimini mushrooms, sliced
1 clove garlic, minced
15 kalamata olives, pitted and halved
2 tablespoons capers
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 cups fresh spinach, stems removed
2 cups arugula
½ cup crumbled feta cheese
ground black pepper to taste

Steps:

  • Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
  • Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g

WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA



Warm Escarole Salad with Shiitake Mushrooms and Pancetta image

An easy and innovative first-course salad.

Yield Makes 4 servings

Number Of Ingredients 9

5 tablespoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
1 1/4-inch-thick slice pancetta,* chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces

Steps:

  • Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
  • Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
  • Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
  • *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

WARM MUSHROOM, PANCETTA AND FETTA SALAD



Warm Mushroom, Pancetta and Fetta Salad image

Make and share this Warm Mushroom, Pancetta and Fetta Salad recipe from Food.com.

Provided by The Normans

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
8 slices pancetta
500 g button mushrooms
2 garlic cloves, crushed
1 teaspoon fresh thyme leave
sea salt
cracked pepper
2 tablespoons lemon juice
100 g mixed salad greens
200 g feta

Steps:

  • Use 2 teaspoons of the olive oil in a medium heat frypan to crisp the pancetta. Drain on absorbent paper.
  • In a bowl mix the remaining oil, mushrooms, thyme, garlic, salt and pepper and toss to coat. Fry up the mushroom mix in a medium heat pan for 5 minutes, occasionally stirring. Add the lemon juice and cook for a further minute.
  • Crumble the pancetta and fetta into a large bowl and toss through the salad leaves and mushroom mix. Serve and enjoy!

Nutrition Facts : Calories 314.6, Fat 29, SaturatedFat 10, Cholesterol 44.6, Sodium 564.1, Carbohydrate 6, Fiber 1, Sugar 4, Protein 9.9

WARM MUSHROOM SALAD WITH PANCETTA



Warm Mushroom Salad with Pancetta image

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

Provided by nicchik

Categories     Green Salads

Time 55m

Yield 4

Number Of Ingredients 13

8 thick slices pancetta
3 tablespoons olive oil
12 shiitake mushrooms, sliced
15 crimini mushrooms, sliced
1 clove garlic, minced
15 kalamata olives, pitted and halved
2 tablespoons capers
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 cups fresh spinach, stems removed
2 cups arugula
½ cup crumbled feta cheese
ground black pepper to taste

Steps:

  • Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
  • Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
  • Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 15 g, Cholesterol 44.2 mg, Fat 28.6 g, Fiber 3.4 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1187.5 mg, Sugar 3.7 g

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING



Warm Spinach Salad With Pancetta and Gorgonzola Dressing image

Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sherry wine vinegar
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons cracked black pepper
1 cup mushroom, sliced
1/2 cup pancetta, chopped
1 tablespoon oil
1/2 cup gorgonzola
1 red bell pepper, diced
1 red onion, sliced
1 1/2 lbs spinach, washed

Steps:

  • For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
  • Slowly mix in the olive oil to blend.
  • Season with cracked black pepper and set aside.
  • Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
  • On medium heat, place a large stainless bowl directly on the flame. Add.
  • your dressing to the bowl then add the remaining salad ingredients and toss lightly.
  • Divide onto 4 plates and serve.

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