Warm Wild Mushroom Vinaigrette Recipes

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WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Salad Dressing     Vinegar     Bacon     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

4 ounces bacon (about 4 slices)
2 cups sliced mushrooms
3 tablespoons Sherry vinegar
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Cut 4 ounces bacon (about 4 slices) into 1/2"-wide strips. Cook bacon with 3 tablespoons water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add 2 cups sliced mushrooms; cook, tossing occasionally, until tender, 5-6 minutes. Add 3 tablespoons Sherry vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in 2 tablespoons vegetable oil. Season with kosher salt and freshly ground black pepper. Stir in 2 tablespoons chopped flat-leaf parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.

BABY SPINACH SALAD WITH WARM WILD MUSHROOM AND BLUEBERRY VINAIGRETTE



Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette image

Provided by Aria Kagan

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

2 pints blueberries, plus more for garnish
3/4 cup olive oil
1/4 cup red wine vinegar
1 small red onion, diced
2 cups wild mushrooms, trimmed and cleaned
Kosher salt and freshly ground black pepper
1 head frisee lettuce, chopped
3 cups baby spinach
1/4 cup Marcona almonds, toasted
1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)

Steps:

  • In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion. Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
  • In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries. Serve immediately.

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE



Frisee, Pancetta and Warm Wild Mushroom Salad with Black Truffle/Soy Vinaigrette image

Provided by Food Network

Number Of Ingredients 10

1 ounce canned black truffle juice (available at specialty food stores)*
1 ounce fresh lemon juice
1 ounce mild soy sauce
3 ounces olive oil
1 ounce olive oil
12 ounces (3 cups-before cooking) wild mushrooms, preferably chanterelles or shiitakes
1 large shallot
4 tablespoons chives, finely chopped
8 cups frisee, loosely packed, bottom trimmed and rinsed
4 ounces pancetta, diced into medium size squares and rendered

Steps:

  • In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
  • Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

WARM BACON-MUSHROOM VINAIGRETTE



Warm Bacon-Mushroom Vinaigrette image

This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

Provided by breezermom

Categories     Salad Dressings

Time 24m

Yield 1 cup

Number Of Ingredients 9

4 ounces bacon (about 4 slices)
3 tablespoons water
2 cups mushrooms, sliced
3 tablespoons sherry wine vinegar
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons flat leaf parsley, chopped
kosher salt
black pepper, freshly ground

Steps:

  • Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
  • Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 793.3, Fat 78.8, SaturatedFat 20.6, Cholesterol 77.1, Sodium 958.8, Carbohydrate 5.8, Fiber 1.6, Sugar 2.8, Protein 17.7

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