Wild And Exotic Mushroom Salad On Marinated Tomatoes With Warm Sherry Bacon Vinaigrette Recipes

WARM WILD MUSHROOM AND ROASTED TOMATOES

Steps:

• Preheat oven 425 degrees F
• Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
• Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
• Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
• Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

WILD AND EXOTIC MUSHROOM SALAD ON MARINATED TOMATOES WITH WARM SHERRY-BACON VINAIGRETTE ►

Steps:

• To roast the tomatoes: Preheat the oven to 350 F. Cut the tomatoes in half, toss with olive oil, and roast on a sheet pan lined with parchment paper or aluminum foil for 35 to 40 minutes. The tomatoes are ready when they have softened and lightly browned and the skins are beginning to pull away. Purée the tomatoes through a food mill into a medium non-reactive saucepot. Add the sherry and vinegar to the tomatoes, and set the saucepot over medium-high heat. Bring to a boil, reduce the heat to medium, and cook until thickened to the consistency of crème anglaise. Season with salt to taste and reserve. To marinate the tomatoes: Slice tomatoes as thinly as possible, and remove to a large platter or sheet pan. In a small container combine the shallots, tarragon, olive oil, and freshly ground black pepper and drizzle the mixture over the tomatoes. Cover and reserve at room temperature for up to 6 hours. To prepare the mushrooms: Clean, trim, and slice the mushrooms, discarding the trimmings. Heat a heavy-bottomed sauté pan over medium-high heat. Add the olive oil and saute the mushrooms seasoned with salt and pepper, until browned. (If your pan is not large enough to hold the mushrooms comfortably in one layer, saueé in batches.) With a slotted spoon remove the mushrooms to paper toweling and reserve. To prepare the greens: Clean the greens thoroughly, and dry in a salad spinner or by hand with paper toweling. Tear into small pieces and refrigerate in plastic bags until ready to use. Remove from the refrigerator no more than 15 minutes before using. To make the vinaigrette: In a heavy-bottomed steel or cast-iron pan cook the bacon over medium heat until crisp. Remove the cooked bacon to paper towels, leaving the rendered fat in the pan. Add the olive oil to the fat remaining in the pan and heat over medium-high heat until aromatic but not smoking. Add the minced garlic and shallot, and cook for 15 seconds without scorching. Pour the oil into a heavy bowl and immediately add vinegar, sherry, and salt and pepper to taste. Season to taste and adjust the acidity, adding more vinegar if necessary. The dressing should be tart. To serve: Divide the marinated tomatoes among the serving plates. In a large stainless steel bowl combine the greens, shaved onion, chopped parsley, and tarragon. Heat a 10-inch sauté pan over medium-high heat, splash with olive oil, and sauté the mushrooms to warm through. Stir the vinaigrette well and add to the mushrooms. Pour over the greens. Toss to wilt lightly, and divide among plates. Drizzle tomato fondue and extra-virgin olive oil around. Sprinkle with reserved crisp bacon and tarragon chiffonade.

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

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.

CHERRY TOMATO AND MUSHROOM SALAD

Steps:

• Cut the cherry tomatoes in half. Halve any particularly large mushrooms. In a glass jar with a tight lid, combine the oil, vinegar, salad dressing mix, and pepper to taste. Combine the tomatoes and mushrooms in a salad bowl; pour on the dressing, and toss.

WILD MUSHROOM SALAD

Steps:

• Preheat the oven to 400°F.
• Put the mushrooms in a roasting pan or on a rimmed baking sheet, toss with 2 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring a few times, until soft and golden brown, about 25 minutes.
• Meanwhile, whisk together the remaining 1/2 cup oil, the vinegar, thyme, and chopped parsley and season with salt and pepper. Reserve 3 tablespoons of the vinaigrette in a small bowl.
• Add the warm mushrooms to the remaining vinaigrette, season with salt and pepper, and stir to combine. Let the mixture sit at room temperature for at least 30 minutes to marinate.
• Put the quinoa grains into a fine-mesh strainer and rinse under cold running water for 1 minute. Drain well. Transfer the quinoa to a medium saucepan. Add 2 cups cold water and 1 tablespoon salt, cover the pot, and bring to a boil over high heat. Reduce the heat to low and cook until the quinoa is tender and the water has evaporated, about 18 minutes. Turn off the heat and let stand for 10 minutes without lifting the cover. Spoon the quinoa into the marinated mushrooms and stir to combine.
• Put the greens in a large bowl, toss with the reserved balsamic vinaigrette, and season with salt and pepper. Divide the greens among 4 large plates and top the greens with some of the quinoa-mushroom salad. Drizzle the quinoa salad with the truffle oil, if using, season with additional pepper, and garnish with parsley leaves.
• Spread some of the caramelized shallots over the toasted bread and top with a slice of cheese. Place 3 croutons around the perimeter of each plate.
• Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
• Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
• Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.

WILD MUSHROOM SALAD

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.

WARM WILD MUSHROOM SALAD

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.