Mushroom And Walnut Salad Recipes

Steps:

• In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Steps:

• Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
• Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

Steps:

• In a large skillet, saute the mushrooms, onions and garlic in oil for 3-4 minutes or until mushrooms are tender. Stir in the chives, lemon juice, vinegar and sugar., Arrange salad greens on serving plates; top with mushroom mixture. Sprinkle with croutons and cheese.

Steps:

• In a bowl, combine mushrooms, walnuts, sour cream, green onions, lemon juice, salt, and pepper; cover and refrigerate until serving.
• To serve, arrange lettuce leaves to form a nest in 4 serving bowls; spoon mushroom salad into lettuce and serve.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
• Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
• Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
• Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
• Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

Steps:

• Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
• Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
• Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat

Steps:

• Preheat the oven to 400°. In a pie plate, toast the walnuts for about 6 minutes, or until golden brown. Let cool.
• In a bowl, whisk the olive oil with the wine.
• Season with the salt and pepper. In a large bowl, combine the arugula, mushrooms and walnuts.
• Add the dressing and toss to coat. Serve on salad plates.