MIXED MUSHROOM & HAM SALAD
A fresh and vibrant salad with a fantastic mix of flavours and textures, ready in half an hour, by Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Starter, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Trim the stalks from the mushrooms and cut each flat mushroom into thick slices. Leave the chestnut and buttons whole if small, or halve if large. Cook the beans in boiling salted water for just a few mins so they stay crisp. Drain under cold running water to quickly cool.
- To make the dressing, blitz all of the ingredients together in a food processor, adding an extra teaspoon of mustard if you like. Season to taste with salt and pepper. Pour the dressing into a screw-top jar, giving it a good shake before using.
- Season the mushrooms. heat the butter and a drizzle of oil in a large frying pan. Add the mushrooms and fry them over a high heat, turning a few times. After a few mins, when the mushrooms have taken on a roasted colour and become tender, transfer them to a bowl. Shake a little dressing on top of the mushrooms. Can be prepared to this point up to 2 hours ahead.
- Tear the Parma ham into pieces. Whisk the mushroom juices into the rest of the dressing. lay some of the lettuce leaves on a large platter, then layer up the rest quite casually with the mushrooms, Parma ham, eggs and any extra herb sprigs.
- Drizzle the dressing liberally over the salad and serve.
Nutrition Facts : Calories 315 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
SAUTEED MUSHROOMS WITH SMOKED HAM
Categories Mushroom Side Sauté Lemon Ham Fall Chive Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
- Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
- Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
- Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
- Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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