WARM SPINACH MUSHROOM SALAD
In addition to being a very tasty side-dish salad, this is one of my favorites to have for lunch. It makes just the right amount for two portions. -Helen Ward O'Key, Torrington, Connecticut
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion and garlic powder in butter until onion is tender. Add mushrooms; cover and cook for 1 minute or until tender. Add spinach; sprinkle with salt and vinaigrette. Cover and cook for 1 minute or until spinach is wilted. Serve warm with croutons.
Nutrition Facts : Calories 179 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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 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 WILD MUSHROOM SALAD
Categories Salad Leafy Green Mushroom Appetizer Low Carb Vegetarian Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk 2 tablespoons oil, vinegar and thyme in small bowl to blend.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 tablespoons dressing and chives into mushrooms. Season with salt and pepper.
- Toss greens with remaining dressing in large bowl. Top with mushrooms.
WARM POTATO AND MUSHROOM SALAD
Provided by Antonio Ortega
Categories Salad Leafy Green Mushroom Potato Side Roast Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.
- Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.
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.
WARM MUSHROOM AND ROMAINE SALAD
I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.
Provided by dragonpawz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat one tablespoon of olive oil in a pan.
- Add garlic and cook until translucent.
- Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
- Cook till the mushrooms are cooked through.
- Pour over shredded romaine lettuce and serve.
Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8
WARM MUSHROOM AND CHICORIES SALAD
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for a less oily finish and more robust flavor. They're tossed with bitter chicories, quick-pickled shallots, toasted hazelnuts, pomegranate arils, and anchovy paste-and the mild sweetness of white balsamic vinegar ties everything together in the vinaigrette.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop.
- In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over medium-high; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes.
- Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm.
- Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining 1/4 cup oil and cook just to warm through, about 20 seconds.
- Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve.
WARM ORANGE AND MUSHROOM SALAD
Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad.
Provided by Barrett
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
- Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
- In a large bowl, combine the spinach and radicchio.
- Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
- Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Nutrition Facts : Calories 456 calories, Carbohydrate 30.4 g, Cholesterol 25.7 mg, Fat 33.6 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 377 mg, Sugar 17.3 g
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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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