Warm Mushroom Salad Recipes

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WARM SPINACH MUSHROOM SALAD



Warm Spinach Mushroom Salad image

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

2 onion slices, separated into rings
1/4 teaspoon garlic powder
1 tablespoon butter
1 cup sliced fresh mushrooms
4 cups torn fresh spinach
Salt to taste
2 tablespoons raspberry vinaigrette dressing or vinaigrette of your choice
1/2 cup salad croutons

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



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 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 WILD MUSHROOM SALAD



Warm Wild Mushroom Salad image

Categories     Salad     Leafy Green     Mushroom     Appetizer     Low Carb     Vegetarian     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1/4 cup chopped shallots
2 tablespoons minced fresh chives
4 cups torn mixed greens

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



Warm Potato and Mushroom Salad image

Provided by Antonio Ortega

Categories     Salad     Leafy Green     Mushroom     Potato     Side     Roast     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 large button mushrooms, sliced
1/4 pound fresh shiitake mushrooms, stemmed, quartered
1/4 cup minced fresh parsley
1 large garlic clove, minced
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons chicken stock or canned low-salt broth
8 cups torn mixed greens
1 fresh chive bunch, minced

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



Warm Mushroom Salad image

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

1 bag mixed salad green
3 tablespoons olive oil
1 (10 ounce) package mushrooms, sliced
3 shallots, chopped
3 cloves garlic, crushed
2 tablespoons chopped chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 1/2 cups garlic-flavored croutons (optional)
fresh parmesan cheese, shavings (optional)
salt (optional)
freshly ground black pepper (optional)

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



Warm Mushroom and Romaine Salad image

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

3 1/2 tablespoons olive oil
1 1/2 cups sliced white mushrooms
1 garlic clove, minced
2 1/2 tablespoons balsamic vinegar
salt and pepper
1 head romaine lettuce

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



Warm Mushroom and Chicories Salad image

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

1/2 cup raw hazelnuts
2 small shallots, sliced into rounds (1/2 cup)
3 tablespoons white balsamic vinegar
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
5 ounces oyster mushrooms, separated into individual trumpets
5 ounces shiitake-mushroom caps, halved if large
5 tablespoons extra-virgin olive oil
1 tablespoon light-brown sugar
1 tablespoon Dijon mustard
2 anchovies, mashed to a paste
8 cups torn mixed chicories, such as frisée, Castelfranco, and Trevisano
1/2 cup pomegranate arils

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



Warm Orange and Mushroom Salad image

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

8 ounces bacon, cut into 1 inch pieces
¾ cup orange juice
¼ cup shallots, minced
¼ cup olive oil
¼ cup balsamic vinegar
4 large oranges, peeled and segmented
10 ounces spinach, rinsed and chopped
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed and sliced
6 ounces fresh oyster mushrooms, stemmed and sliced
½ cup chopped toasted hazelnuts
1 (3 ounce) package enoki mushrooms

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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Top Asked Questions

What is the best way to cook Mushroom Salad?
A warm mushroom salad with creamy goat cheese and balsamic vinaigrette. Recipe courtesy of Kevin from Closet Cooking. 1. Melt the butter in a pan over medium heat. 2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes. 3. Add the onion and sauté until tender, about 5-7 minutes. 4.
What are the best ways to cook warm mushrooms?
Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce. Terrific Green SaladsPlus: More Vegetable Recipes and Tips In a large bowl, toss the mushrooms with the lemon juice.
How do you cook walnuts and shiitake mushrooms?
Transfer walnuts to a small bowl. To the same skillet heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally. Add the cranberries, balsamic vinegar and stir.
How do you cook mushrooms and onions in a pan?
Melt the butter in a pan over medium heat. 2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes. 3. Add the onion and sauté until tender, about 5-7 minutes.

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