White Bean Salad With Shiitake Mushrooms Recipes

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium-rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.
• Yield: 8 servings

WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON

Steps:

• Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.

BEAN SPROUT SALAD WITH WARM SHIITAKES, CHINESE CHIVES AND CHINESE HAM VINAIGRETTE

Steps:

• In a hot saute pan, coat with a little olive oil, and saute the shiitakes and shallots until soft, about 3 minutes. Add the chives, and ham and stir. Deglaze with both vinegars and season. Whisk in the oil, add mustard, check for seasoning and bring back to temperature. Drizzle on top of the bean sprouts to wilt. Mix well and verify seasoning.
• PLATING Mold the salad in o-rings and drizzle with leftover vinaigrette.
• Wine Recommendation: Cloudy Bay, Sauvignon Blanc, Marlborough New Zealand, 1998

WILTED SHIITAKE SPINACH SALAD

Steps:

• In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside., In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame., In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.

SPINACH SALAD WITH SEARED SHIITAKE MUSHROOMS

Steps:

• Mix together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard using a fork or a small whisk. Whisk in the olive oil and the yogurt or buttermilk if using. Set aside.
• Combine the spinach, nuts, celery, and goat cheese in a salad bowl.
• Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat. Add to the spinach mixture and toss with the dressing. Serve at once.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.

RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY

Steps:

• Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
• After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
• Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
• On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.