FENNEL AND MUSHROOM SALAD
Steps:
- Put the shallot and vinegar in a ramekin, and set aside to macerate.
- Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
FENNEL, MUSHROOM, AND ARUGULA SALAD
Provided by Food Network
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
FENNEL AND MUSHROOM SALAD
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
- Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
- Wash, trim and dry mushrooms. Slice thinly and add to dressing.
- Season with freshly ground black pepper; arrange on two salad plates.
- Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams
FENNEL, MUSHROOM, AND ARUGULA SALAD
Provided by Food Network
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
MUSHROOM AND FENNEL SALAD
Provided by Enid Nemy
Categories salads and dressings
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinate mushrooms in red wine vinegar and oregano for 1 hour.
- Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
- Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.
- Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 4 grams
FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
- Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
- With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
MUSHROOM AND FENNEL SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
- Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
- The salad can be refrigerated for several hours. To serve, toss gently again.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams
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