WARM WILD MUSHROOM SALAD
Provided by Aaron McCargo Jr.
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the arugula greens into a large serving bowl and set aside.
- In a large saute pan over medium-high heat, add the butter. Add garlic and shallots and cook until fragrant, about 1 to 2 minutes. Add the mushrooms and saute until nicely caramelized, about 3 to 4 minutes. Season with salt, pepper, and stir in the sherry vinegar. Remove from heat and stir in the mascarpone until the mixture becomes creamy. Add the parsley and set aside to cool to room temperature
- Pour the mushroom mixture over the arugula greens and serve.
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.
WILD MUSHROOM SALAD
Provided by Molly O'Neill
Categories project, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper. Whisk in the olive oil. Heat the mushroom ragout in a saute skillet over medium heat. When they are warm, cover, remove from the heat and set aside.
- Combine the greens in the bowl with the vinaigrette and toss well. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 186 milligrams, Sugar 3 grams
WARM MUSHROOM SALAD
A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service.
Provided by skat5762
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange greens on 4 salad plates.
- Heat oil in a skillet over medium-high heat.
- Add mushrooms, shallots and garlic.
- Cook and stir 3 to 5 minutes, or until mushrooms are tender.
- Stir in chives, lemon juice, vinegar and sugar.
- Simmer for a few seconds until very hot.
- Spoon over salad greens.
- Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste.
MUSHROOMS WITH SHERRY VINAIGRETTE
It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients together and let marinate for an hour or two.
WARM MUSHROOM SALAD
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
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
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
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 SHALLOTS AND SHERRY VINEGAR
Yield serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total. Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle. Set aside.
- Have ready two large, heavy baking sheets. In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper. Spread them in one layer over half of one of the baking sheets. Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet. Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms. Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown. The buttons and shallots will probably take a few minutes longer than the rest.
- While the mushrooms and shallots are cooking, toss the frisée, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste. When all the mushrooms and the shallots are done, add to the salad along with the croutons.
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- In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300° In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.
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- In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.
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